Crockpot Chicken Shrimp and Sausage Jambalaya

This Crockpot Chicken Shrimp and Sausage Jambalaya is packed with Cajun flavor, tender chicken, smoky sausage, and shrimp. Easy slow cooker dinner!

Easy Crockpot Jambalaya with Chicken, Shrimp, and Andouille Sausage

If you love big flavor but don’t love time-consuming dinner prep, this one’s for you. This Crockpot Chicken Shrimp and Sausage Jambalaya is bold, hearty, and basically tastes like you worked way harder than you actually did. (We love a recipe that lets us look impressive while doing the bare minimum.)

It’s loaded with tender chicken, smoky andouille sausage, colorful bell peppers, and juicy shrimp. Then you serve it over fluffy rice and suddenly it feels like a full-on Louisiana-style dinner situation happening right in your kitchen.

And the best part? The slow cooker does most of the work.

What Is Jambalaya? (And What Makes It Different From Gumbo?)

Jambalaya is a classic Louisiana dish that combines meat, vegetables, seasonings, and rice into a comforting, bold-flavored meal.

The biggest difference between jambalaya and gumbo is this:

• Jambalaya is more of a hearty rice dish

• Gumbo is more like a stew or soup served with rice

This recipe is a slow cooker version of jambalaya that keeps things simple while still giving you that rich Cajun and Creole-style flavor.

✅ Pro Tip: Some Cajun and Creole seasonings are super salty and spicy, and others are mild. Start with 2 tablespoons, then taste at the end and add more if needed.

Ingredients for Crockpot Chicken Shrimp and Sausage Jambalaya

Here’s what you’ll need to make this easy Crockpot Chicken Shrimp and Sausage Jambalaya recipe.

Protein

• 1 lb boneless skinless chicken breasts, cut into bite-sized cubes

• 1 lb andouille sausage, sliced

• 12 oz frozen cooked shrimp, thawed (peeled and deveined)

Veggies (aka flavor builders)

• 3 sticks celery, chopped

• 1 large green bell pepper, chopped

• 1 large red bell pepper, chopped

• 1 large yellow bell pepper, chopped

• 1 large onion, chopped

• 3 garlic cloves, minced

Seasonings

• 2 to 3 tablespoons Creole or Cajun seasoning

• 1 teaspoon dried oregano

• 1/2 teaspoon dried thyme

• 1/2 teaspoon cayenne pepper

• Salt and pepper, to taste

Sauce + Liquid

• 28 oz can crushed tomatoes

• 1 cup chicken broth

Add After Cooking

• 3 cups long grain white rice, cooked according to package instructions

• Fresh chopped parsley or chopped green onions, optional garnish

Flavor Builders: This recipe has that classic Louisiana flavor base thanks to the celery, onion, and bell peppers. Even though we are using the slow cooker, the flavor still builds beautifully.

Slow Cooker Jambalaya Recipe (Step-by-Step)

1. Add the chicken, sausage, and veggies: Place the cubed chicken breasts, sliced andouille sausage, chopped celery, bell peppers, onion, and garlic into the crockpot.
2. Season everything: Add the Creole seasoning, oregano, thyme, cayenne pepper, salt, and pepper.
3. Add tomatoes and broth: Pour the crushed tomatoes and chicken broth right on top.

4. Cover and cook: On low for 6 to 8 hours, or on high for 4 to 6 hours. Cook until the chicken is fully cooked and tender.
5. Add the shrimp during the last 30 minutes: Stir in the thawed cooked shrimp during the last 30 minutes of cooking. Cover and continue cooking until the shrimp are heated through.
6. Serve over rice: When serving, you have two options:
   • Stir the cooked rice directly into the crockpot, or
   • Ladle the jambalaya over cooked rice in bowls
7. Make it look fancy by topping with fresh parsley.

Should You Cook the Rice in the Crockpot?

I prefer cooking the rice separately, and here’s why:

• It stays fluffy and doesn’t turn mushy

• Every slow cooker cooks differently

• It makes leftovers easier to store and reheat

If you stir cooked rice into the crockpot, it will soak up more liquid and flavor. That’s delicious, but it can thicken as it sits.

Best Sausage, Shrimp, and Chicken for Jambalaya

Let’s talk about what works best here, because the ingredients really do matter.

• Andouille sausage – Andouille sausage gives jambalaya that smoky, bold, slightly spicy flavor that makes it taste authentic. If you cannot find andouille, you can use smoked sausage, but it will be a little milder.
• Frozen cooked shrimp – Using frozen cooked shrimp makes this recipe super easy. Just thaw it and add it near the end. Adding shrimp too early is how you end up with rubbery shrimp, and nobody wants that.
• Chicken breasts vs chicken thighs – Chicken breasts work great because they cube easily and cook up tender. Boneless skinless chicken thighs are also a great option if you prefer juicier meat and want something extra forgiving.

How Spicy Is This? (And How to Adjust the Heat)

This jambalaya has that classic Cajun kick, but you can control the spice level.

To make it mild

• Use 2 tablespoons Cajun seasoning

• Reduce or skip the cayenne

• Add a little extra broth if needed

To make it extra spicy

• Add more cayenne

• Add some red pepper flakes

• Use a spicy andouille sausage

• Add hot sauce when serving

Recipe Variations and Substitutions

Want to switch it up? Here are a few easy ways.

Make it more budget-friendly

• Use smoked sausage instead of andouille

• Skip the shrimp and do chicken and sausage only

Add more veggies

• Add okra

• Add extra onion

• Stir in chopped spinach at the end

Swap the rice

• Serve it over brown rice (cooked separately)

• Serve it with cauliflower rice for a lighter option

What to Serve With Jambalaya

This crockpot jambalaya is already a full meal, but if you want to add sides, here are a few easy ideas:

• Cornbread

• Garlic bread

• A simple green salad

• Roasted veggies

Storage, Reheating, and Freezing Tips

How to store leftovers

Store leftovers in an airtight container in the fridge for up to 3 to 4 days.

For best results, store the jambalaya mixture and rice separately.

How to reheat

• Microwave: quick and easy

• Stovetop: best flavor and texture

Add a splash of broth if it thickens too much.

Can you freeze jambalaya?

Yes, you can freeze it. I recommend freezing the jambalaya mixture without the rice if possible.

Common Mistakes to Avoid

If you want your slow cooker jambalaya to turn out perfect, here are the big mistakes to skip:

• Adding shrimp too early (it turns rubbery)

• Overseasoning too soon (some Cajun blends are salty)

• Stirring rice in too early (it soaks up too much liquid)

• Cutting chicken too large (uneven cooking)

FAQs about Slow Cooker Jambalaya

Can I use raw shrimp instead of cooked shrimp in crockpot jambalaya?

Yes, you can. Just add it near the end and cook until it turns pink and is fully cooked. Do not add it at the beginning, or it will overcook fast.

Why does my crockpot jambalaya taste bland?

Most of the time, it needs more seasoning or salt at the end. Also, using andouille sausage makes a big difference because it adds smoky flavor while it cooks.

Can I make crockpot jambalaya ahead of time for a party?

Yes. Cook the chicken and sausage mixture ahead of time and keep it warm. Add the shrimp during the last 30 minutes, then serve over rice.

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Slow Cooker Chicken Shrimp and Sausage Jambalaya (No-Fuss Dinner)

This Crockpot Chicken Shrimp and Sausage Jambalaya is seriously one of those easy slow cooker recipes you’ll be glad you tried. It’s a bold Cajun favorite that cooks up as a flavorful slow cooker meal with hardly any effort, and it’s such an easy way to get dinner on the table without juggling a million pots and pans. Whether you serve it over rice or stir it all together, it’s a great way to feed a hungry crew, and it always turns into a family favorite around here. If you love a cozy, flavorful one-pot meal that makes leftovers something to actually look forward to, this one’s a keeper.

Crockpot Chicken Shrimp and Sausage Jambalaya

Melisha Kreppein

This Crockpot Chicken Shrimp and Sausage Jambalaya is an easy slow cooker dinner packed with bold Cajun flavor! It’s made with tender chicken, smoky andouille sausage, colorful bell peppers, and crushed tomatoes, then finished with juicy shrimp at the end. Serve it over fluffy rice for a hearty, family-friendly meal that’s perfect for busy weeknights.

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Prep Time 20 minutes mins

Cook Time 6 hours hrs

Course Main Dish

Cuisine American, Southern

Servings 8 servings

Calories 423 kcal

Equipment

• Crockpot

Ingredients

  

1x2x3x

• 1 lb boneless skinless chicken breasts cut into bite-sized pieces
• 1 lb andouille sausage sliced
• 3 sticks celery diced
• 1 large green bell pepper diced
• 1 large red bell pepper diced
• 1 large yellow bell pepper diced
• 1 large yellow onion diced
• 3 cloves garlic minced
• 2-3 tbsp creole or cajun seasoning
• 1 tsp dried oregano
• ½ tsp dried thyme
• ½ tsp cayenne pepper
• salt and black pepper to taste
• 28 oz can crushed tomatoes
• 1 cup chicken broth
• 12 oz frozen cooked shrimp thawed, peeled and deveined (tail off or on)
• 3 cups long grain rice cooked
• fresh chopped parsley for garnish

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Instructions

 

• Place the cubed chicken breasts, sliced andouille sausage, chopped celery, bell peppers, onion, and garlic into the crockpot.
• Add the Creole seasoning, oregano, thyme, cayenne pepper, salt, and pepper.
• Pour the crushed tomatoes and chicken broth right on top.
• Cook on low for 6 to 8 hours, or on high for 4 to 6 hours. Cook until the chicken is fully cooked and tender.
• During the last 30 minutes of cooking, stir in the thawed cooked shrimp. Cover and continue cooking until the shrimp are heated through.
• When serving, you have two options: Stir the cooked rice directly into the crockpot, or ladle the jambalaya over cooked rice in bowls.
• Top with chopped parsley for garnish.

Notes

If you plan on having leftovers, serve the jambalaya over rice instead of mixing it in. 

Nutrition

Calories: 423kcalCarbohydrates: 31gProtein: 35gFat: 18gSaturated Fat: 6gCholesterol: 154mgSodium: 833mgPotassium: 1021mgFiber: 4gSugar: 7gVitamin A: 1399IUVitamin C: 71mgCalcium: 100mgIron: 3mg

Keyword Crockpot Chicken Shrimp and Sausage Jambalaya

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