Slow Cooker Jambalaya with Shrimp and Sausage Recipe

If you’re craving a heartwarming, flavor-packed meal that practically cooks itself while you relax, I’ve got exactly what you need. This Slow Cooker Jambalaya with Shrimp and Sausage Recipe is one of my all-time favorite go-to dishes — full of smoky sausage, tender chicken, perfectly seasoned shrimp, and that classic Creole kick. Whether you’re a slow cooker newbie or an old hand, you’ll find this recipe super approachable and absolutely delicious. Ready to dive into some Southern-inspired comfort food that will have your family begging for seconds? Let’s get to it!

this Recipe

Ingredients You’ll Need

Getting the right ingredients for this slow cooker jambalaya is key. Each component works together to build that signature Creole flavor, and I like to pick quality sausage and fresh veggies whenever possible — trust me, it makes a noticeable difference.

• White onion: Adds sweetness and depth; use a medium onion for balanced flavor.
• Celery ribs: Provides crunch and earthiness — fresh, crisp celery is best here.
• Green bell pepper: Classic “holy trinity” flavor in Cajun cooking, bringing brightness.
• Garlic cloves: Give it that punch of savory aroma; freshly minced works wonders.
• Smoked sausage: The star smoky ingredient — opt for andouille or kielbasa for best taste.
• Boneless chicken: Use thighs, breasts, or a mix to keep it juicy and tender.
• Diced tomatoes: One 28-ounce can adds a nice acidic balance and melty texture.
• Dried oregano: Brings herbal warmth without overpowering the dish.
• Bay leaves: Infuse subtle earthiness, just don’t forget to fish them out later!
• Creole seasoning: I love Tony Chachere’s — it’s spicy and aromatic, essential for authentic jambalaya flavor.
• Large shrimp: Shell-on to keep them juicy while cooking; thaw completely before use.
• Long grain white rice: Fluffy and light, perfect to soak up that jambalaya goodness.
• Salt and black pepper: To taste, because seasoning is everything.
• Fresh parsley: Chopped for garnish to brighten the final dish.

Variations

I’ve played around with this recipe a lot, and the great thing is you can easily customize it based on what you like or what’s in your kitchen. Feel free to swap or add ingredients to make it your own — that’s part of the fun!

• Spicier Jambalaya: I once kicked up the Creole seasoning and threw in a diced jalapeño — gave it a fantastic smoky heat that my spice-loving friends adored.
• Vegetarian Version: Swap out meats with mushrooms, extra bell peppers, and kidney beans for a hearty meatless twist that’s still bursting with flavor.
• Seafood Variations: Sometimes I add crab meat or replace shrimp with crawfish tails for a more Gulf Coast vibe.
• Brown Rice Swap: For a healthier touch, brown rice works too — just remember it needs a longer cooking time or pre-cooking before adding to the jambalaya.

How to Make Slow Cooker Jambalaya with Shrimp and Sausage Recipe

Step 1: Slow Cook the Sausage, Chicken, and Veggies

Start by layering your slow cooker with diced onion, celery, green bell pepper, garlic, sliced smoked sausage, and bite-sized chicken pieces. Then add the diced tomatoes (with their juice), dried oregano, bay leaves, and Creole seasoning. Give everything a good stir to combine. I like to cook this on high for about 3 hours or on low for 4 to 5 — by then, the veggies are perfectly tender and the chicken is cooked through so it falls apart easily. This step builds your base flavor, so resist the temptation to peek too often; letting those flavors deepen slowly is key.

Step 2: Add the Shrimp and Continue Cooking

While the slow cooker is doing its thing, prepare your shrimp by leaving the shells intact but cutting down the backs with kitchen shears — this makes peeling way simpler after cooking. Once the sausage and chicken mixture is done, stir in the shrimp, cover, and cook on high for 30 to 45 minutes until the shrimp turn pink and curl up nicely. Don’t overcook them or they’ll get rubbery, so keeping an eye on timing here is crucial.

Step 3: Cook the Rice

While shrimp cooks, boil your rice separately — I follow the package directions or sometimes do a simple water boil method to keep it fluffy and separate. When done, keep the rice covered and set aside until you’re ready to serve. I like to roughly aim for about 4 cups of cooked rice to serve alongside the jambalaya’s saucy goodness.

Step 4: Final Seasoning and Serving

Before serving, remove the bay leaves — trust me, no one wants a surprise leaf crunch! Taste your jambalaya and adjust salt and pepper as needed. I like to add a sprinkle of fresh chopped parsley for a bright pop of color and freshness. You can either peel the shrimp shells off now or keep them on and have your guests peel as they eat — both ways work, but I usually peel ahead to make it easier for kids and less messy.

Serve by stirring the rice right into the jambalaya for a one-pot meal, or ladle the jambalaya over a bed of rice for a beautiful presentation. Either way, you’re in for a warmly satisfying feast.

How to Serve Slow Cooker Jambalaya with Shrimp and Sausage Recipe

Garnishes

I always finish my jambalaya with fresh chopped parsley because it adds a lovely burst of color and a fresh, herbal note that balances the richness of the sausage and shrimp. A wedge of lemon on the side can also brighten each bite if you want a bit of zing. Crushed red pepper flakes are great if you like an extra kick too — just sprinkle to taste.

Side Dishes

This jambalaya is satisfying on its own, but I love pairing it with a simple green salad or steamed broccoli to add a bit of crunch and freshness. Cornbread or garlic bread on the side also complements the Cajun flavors perfectly, soaking up every last bit of the sauce.

Creative Ways to Present

For special occasions, I like to serve the jambalaya in hollowed-out mini bell peppers or small cast iron skillets — it makes the presentation cozy and festive. You could even include a toppings bar with extra parsley, hot sauce, and lemon wedges so guests customize their plates. Adds a fun touch and great conversation starter!

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in airtight containers in the fridge for 2 to 3 days. I’ve found that the shrimp start to break down after a couple of days, so it’s best to enjoy it within that timeframe for the best taste and texture.

Freezing

Honestly, this isn’t the best candidate for freezing — the combination of rice and shrimp tends to result in rubbery shrimp and mushy rice when thawed. I recommend fresh cooking for best flavor and consistency.

Reheating

When reheating leftovers, I gently warm it on the stovetop over low heat with a splash of water or broth to loosen the sauce. Microwave works in a pinch, but be careful not to overheat, especially the shrimp, to avoid that rubbery texture.

FAQs

Final Thoughts

This Slow Cooker Jambalaya with Shrimp and Sausage Recipe has become one of my beloved staples—not just because it’s packed with incredible flavors but also because it’s so wonderfully easy to throw together on busy days. I’ve seen how it brings people together around the table, and honestly, sharing it with friends feels like handing over a warm hug in a bowl. If you’re on the fence, give it a try—you might find it becoming your new favorite slow cooker recipe, too.

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