Slow Cooker Jambalaya — an authentic, comforting classic packed with juicy sausage, shrimp, and bold Cajun flavors
This tried-and-true recipe is a family favorite you’ll make again and again.
Louisiana Classic — sensational Cajun flavors, hearty ingredients, and surprisingly simple to prepare.
Jambalaya is versatile — use your favorite proteins. This version features andouille sausage and shrimp.
Swap the sausage for sweet or spicy varieties, or kielbasa — any flavorful sausage works well.
Chicken is also a great addition if you want extra protein.
Bold, mouthwatering flavors that please even picky eaters.
Slow cooker meals deliver ultimate comfort and deep, developed flavors.
Perfectly paired with warm cornbread.
Slow Cooker Jambalaya
Ingredients
- 1 lb. andouille sausage, sliced
- 1 (28 oz.) can diced tomatoes
- 2 large yellow onions, finely diced
- 2 medium red bell peppers, finely diced
- 2 stalks celery, thinly sliced
- 4 cloves garlic, minced
- 2 cups chicken broth
- 2 tsp dried oregano
- 1/2 tsp dried thyme
- 1–2 tbsp Cajun seasoning (adjust to taste)
- 1/2 tsp cayenne pepper (optional, for heat)
- 1 lb raw jumbo shrimp, peeled and deveined
- 1 3/4 cups rice
Instructions
- In the slow cooker, combine sliced sausage, diced tomatoes (with juices), onions, garlic, bell peppers, celery, chicken broth, oregano, thyme, Cajun seasoning, and cayenne pepper. Stir to combine.
- Cover and cook on HIGH for 3–4 hours, until the vegetables are tender and the flavors have melded.
- Add the raw shrimp and the rice to the slow cooker. Stir gently, cover, and continue cooking on HIGH for 30–40 minutes more, or until the rice is tender and the shrimp are cooked through.
- Taste and adjust seasoning as needed. Serve hot, ideally with warm cornbread or a simple green salad.
Enjoy!
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