Introduction

Jambalaya is one of those dishes that feels like a celebration in a bowl—savory, smoky, spicy, and packed with satisfying bites of protein and veggies. Traditional jambalaya usually cooks the rice right in the pot with the stew. But in this slow cooker version, the flavorful Cajun-style stew is served over hot rice instead, which helps prevent the rice from turning soft or mushy after hours of cooking.

This recipe combines tender chicken thighs, smoky andouille sausage, and shrimp in a rich tomato base with onion, celery, and bell pepper—the classic “holy trinity” flavors that build the backbone of many Louisiana dishes. The seasonings are bold but balanced, and you can easily adjust the heat to match your family’s taste.

It’s also an ideal recipe for busy days: do a little prep, let the slow cooker do the work, and finish with shrimp right at the end so it stays juicy and not rubbery. The result is a cozy, restaurant-style meal that feeds a crowd and tastes even better the next day.

Why You’ll Love This Recipe

• Big Cajun flavor with smoky sausage, herbs, and warm spices
• Slow cooker friendly—mostly hands-off once it starts
• Perfect texture because the rice is served separately (no mushy rice)
• Great for meal prep—leftovers reheat beautifully

Equipment

• 6-quart slow cooker
• Cutting board + knife
• Measuring cups and spoons
• Large spoon for stirring
• Pot or rice cooker (for rice)

Ingredients

Main Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 (13.5-oz) package andouille sausage, sliced into ½-inch rounds
• 1 (28-oz) can diced tomatoes
• 1½ cups chopped onion (about 1 large onion)
• 1½ cups low-sodium chicken broth
• 1 cup chopped celery
• 1 cup chopped green bell pepper

Seasonings

• 2 tsp Cajun seasoning
• 2 tsp dried oregano
• 2 tsp dried parsley
• ½ tsp cayenne pepper (reduce for mild)
• ½ tsp dried thyme

Seafood + Serving

• 1 lb frozen cooked shrimp (extra-large), peeled
• 4 cups hot cooked rice
• Fresh chopped parsley (optional)

Optional Ingredients

• Green onions (for topping)
• Hot sauce (for serving)
• Lemon wedges (brightens the stew)
• Extra broth if you like it soupier

Instructions

Step 1: Preparation

Chop onion, celery, and green bell pepper. Slice andouille sausage. Cut chicken thighs into bite-size pieces.

If your shrimp are frozen in a solid block, loosen them by rinsing briefly under cool water so they can stir in easily later.

Step 2: Mixing / Assembling

Add chicken, sausage, diced tomatoes, onion, broth, celery, bell pepper, Cajun seasoning, oregano, dried parsley, cayenne, and thyme to the slow cooker.

Stir well so the seasonings are evenly distributed and the chicken is surrounded by liquid and vegetables.

Step 3: Slow Cooking

Cover and cook on Low for about 3 hours (or until chicken is cooked through and tender).

While the stew cooks, prepare your rice so it’s ready at serving time. (Cooking rice separately is the key trick that keeps this dish tasting fresh and not overcooked.)

Step 4: Finishing

Stir in the frozen cooked shrimp. Cover and cook on High for about 15 minutes, just until the shrimp are hot.

Serve the jambalaya stew over hot rice and sprinkle with fresh parsley if you like.

Tips & Notes

• Tip for best texture: Add shrimp at the end so it stays juicy and doesn’t get tough.
• Tip for flavor enhancement: Taste at the end and adjust with a splash of hot sauce, a pinch of salt, or a squeeze of lemon.
• Common mistake to avoid: Don’t cook the shrimp for hours—overcooked shrimp becomes rubbery fast.
• Optional substitutions: Use smoked sausage if andouille isn’t available; chicken breast works but thighs stay juicier.

Variations

Ingredient Variations

• More traditional feel: Add a bay leaf while cooking (remove before serving).
• Extra veggies: Add diced zucchini or mushrooms in the last hour.
• More heat: Increase cayenne or serve with hot sauce on the side.
• Lower sodium: Use no-salt tomatoes and reduce Cajun seasoning (many blends are salty).

Dietary Variations

• Gluten-free: Usually naturally gluten-free—just confirm your sausage and Cajun seasoning are GF.
• Dairy-free: Naturally dairy-free.
• Seafood swap: Use raw shrimp and cook 20–30 minutes at the end until pink and cooked through.

Storage & Make-Ahead

• How to store leftovers: Store stew and rice separately for best texture.
• Refrigerator duration: 3–4 days
• Freezer instructions: Freeze stew (without rice) up to 2–3 months. Thaw overnight in the fridge.
• Make-ahead tips: Chop vegetables and slice sausage the night before. You can also portion cooked rice and freeze it.

Serving Suggestions

• Serve with a simple green salad to balance the richness
• Add cornbread or biscuits for a comforting side
• Top with parsley or green onions for freshness
• Offer hot sauce and lemon wedges at the table

Time Breakdown

• Preparation Time: 25 minutes
• Cooking Time: 3 hours 15 minutes
• Total Time: 4 hours 10 minutes
• Servings : 8

Nutritional Information (Per Serving)

(Approx. per serving: 1⅛ cups stew + ½ cup rice)
• Calories: 419
• Protein: 34 g
• Carbohydrates: 32 g
• Fat: 16 g
• Sodium: 1,297 mg

Frequently Asked Questions

Can I use leftovers or substitutions?
Yes. Swap andouille with smoked sausage, and use chicken breast if needed (but thighs stay more tender). You can also add extra vegetables like okra or zucchini.

Can I make this recipe ahead of time?
Absolutely. Make the stew a day early—it often tastes even better the next day. Cook rice fresh, or reheat it gently.

How do I reheat it properly?
Reheat the stew on the stove over medium-low heat or in the microwave until hot. Add a splash of broth if it thickened. Warm rice separately.

Can I freeze this recipe?
Yes—freeze the stew without the rice for best results. Rice can be frozen too, but it’s better separately.

Conclusion

This slow cooker jambalaya gives you all the bold Cajun comfort without the stress—tender chicken, smoky sausage, and shrimp in a rich tomato stew served over fluffy rice. It’s a perfect crowd-feeding dinner, and it’s even better as leftovers, making it a smart choice for meal prep weeks.