If you’re craving a comforting, flavorful dish that practically makes itself, you’re in the right place. This Slow Cooker Shrimp and Chicken Jambalaya Recipe is one of those recipes I keep coming back to when I want something hearty yet effortless. It’s packed with tender chicken, smoky sausage, plump shrimp, and that classic Creole kick. Trust me, once you try this, it’ll become your slow cooker staple too – perfect for busy days or laid-back dinners with friends.
Why You’ll Love This Recipe
- Hands-Off Cooking: You just throw everything in the slow cooker and let it do the work while you chill.
- Layered Flavors: Smoky sausage, savory chicken, and zesty Creole seasoning meld into a flavor bomb.
- Perfect Weeknight Meal: Ready when you are, with minimal prep and cleanup.
- Family Favorite: My family goes crazy for this every time, especially when served over fluffy rice.
Ingredients You’ll Need
These ingredients work so well together because they balance smoky, savory, and fresh flavors. When you’re at the store, look for quality smoked sausage and fresh shrimp. That really makes a difference in the final dish.
- White onion: Adds a sweet aromatics base that’s essential for jambalaya’s depth.
- Celery: Offers a subtle crunch and earthiness, classic in Cajun cooking.
- Green bell pepper: Brings a fresh, slightly bitter flavor that balances the richness.
- Garlic: A must-have for that punch of savory warmth.
- Smoked sausage: I prefer andouille or kielbasa for a smoky, spicy hit.
- Boneless chicken breasts or thighs: Thighs add juiciness, breasts keep it lean—your choice!
- Canned diced tomatoes: They bring tang and moisture to meld everything.
- Dried oregano: A subtle herb that layers nicely with Creole seasoning.
- Bay leaves: Infuse a gentle aromatic background flavor.
- Creole seasoning: This is the magic—adds that signature Louisiana spice.
- Large shrimp (shell on): Cooking shrimp with shells enhances flavor and keeps them juicy.
- Long grain white rice: You’ll cook this separately so it stays fluffy and perfect.
- Salt and black pepper: To adjust seasoning to your taste.
- Fresh parsley: A sprinkle at the end adds brightness and color.
Variations
One of the things I love about this Slow Cooker Shrimp and Chicken Jambalaya Recipe is how easy it is to tweak based on what you have or your spice tolerance. Add your own twist and make it truly yours!
- Vegetarian version: Swap sausage and chicken for hearty veggies like mushrooms and extra bell peppers; use vegetable broth for cooking.
- Heat level: Adjust Creole seasoning quantity, or add a pinch of cayenne if you like it spicy—I like mine with a little bite but not overwhelming.
- Protein swaps: If you’re not a shrimp fan, use just chicken and sausage or try adding some Andouille sausage for more smoky goodness.
- Rice choice: Brown rice works but takes longer; you might want to cook it separately to get the timing right.
How to Make Slow Cooker Shrimp and Chicken Jambalaya Recipe
Step 1: Build Your Flavor Base
Start by adding the diced onion, celery, green bell pepper, and garlic right into your slow cooker. Toss in the sliced smoked sausage and bite-sized chicken pieces, then pour in the diced tomatoes. Sprinkle the oregano, place the bay leaves on top, and season with your Creole seasoning. Give everything a good stir so it’s nicely mixed. This step sets the tone—trust me, the aroma that fills your kitchen is pure comfort.
Step 2: Slow Cook to Tender Perfection
Set your slow cooker on low for 4 to 5 hours, or on high for about 3 hours. You’re looking for tender veggies and fully cooked chicken that falls apart easily. This slow simmer is where all those flavors marry beautifully. If you peek too soon, the chicken might still be a bit tough, so patience is key here!
Step 3: Add the Shrimp for Juicy Goodness
While the main mixture cooks, prepare your shrimp by cutting along the backs with kitchen shears—this makes peeling a breeze later. Add the shrimp right into the slow cooker, stir gently, cover it back up, and let it cook on high for another 30 to 45 minutes until the shrimp turn pink and are cooked through. You’ll find this method keeps them plump and prevents rubbery shrimp disasters.
Step 4: Prepare Your Rice
As the shrimp finish cooking, make your rice according to the package or use the tried-and-true boiling method to get perfectly fluffy grains. When done, keep it covered and warm. Fluffy rice is the perfect bed for your jambalaya’s rich sauce.
Step 5: Final Seasoning and Serving
Don’t forget to fish out those bay leaves—they’ve done their job! Taste your jambalaya and adjust salt and pepper as needed. Garnish with fresh chopped parsley for a pop of color and brightness. When serving, you can either peel shrimp shells off first or let guests do it themselves at the table (my family loves the hands-on approach). Stir the cooked rice right into the jambalaya or serve the jambalaya ladled over the rice for a beautiful presentation.
Pro Tips for Making Slow Cooker Shrimp and Chicken Jambalaya Recipe
- Don’t Skip Peeling Prep: Cutting the shrimp backs before cooking makes peeling so much easier and quicker at the table.
- Timing Matters: Add shrimp only near the end to keep them tender and juicy instead of rubbery.
- Use Quality Sausage: A good smoked sausage amps the smoky flavor, so it’s worth buying the best you can find.
- Keep Rice Separate: Cooking rice on the side prevents it from getting mushy or absorbing too much liquid in the slow cooker.
How to Serve Slow Cooker Shrimp and Chicken Jambalaya Recipe
Garnishes
I always top mine with freshly chopped parsley because it brightens the whole dish and adds a lovely contrast to those deep, spicy flavors. Sometimes I’ll sprinkle a little extra Creole seasoning on top for guests who love that extra kick.
Side Dishes
Pairing jambalaya with a crisp green salad or some simple roasted vegetables balances the richness nicely. I also love serving some crusty French bread on the side for soaking up every last bit of sauce.
Creative Ways to Present
For special dinners, I like to serve the jambalaya in individual bowls over the rice, garnished with parsley and lemon wedges for a fresh pop. Setting out a hot sauce bar lets everyone customize their spice levels—that always brings fun energy to the table.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge and eat them within 2 to 3 days. I’ve noticed shrimp starts to break down after that, so best to enjoy early. Reheat gently on the stovetop with a splash of water to loosen the sauce.
Freezing
Honestly, this dish doesn’t freeze well—the shrimp get rubbery and the rice texture suffers. I recommend making just enough for meals you’ll eat within a couple days instead of freezing.
Reheating
When reheating, use low heat on the stove and stir gently. Adding a bit of water or broth helps keep everything moist. Avoid the microwave if you can—it tends to toughen shrimp and make rice gummy.
FAQs
-
Can I use frozen shrimp for this Slow Cooker Shrimp and Chicken Jambalaya Recipe?
Yes, you can use frozen shrimp as long as they’re fully thawed before adding to the slow cooker. This helps ensure they cook evenly and stay tender without becoming overcooked or rubbery.
-
Do I need to peel the shrimp before cooking?
I prefer cooking shrimp with the shells on because it adds extra flavor and moisture. Just cut the backs with kitchen shears to make peeling easier after cooking.
-
Can I make this recipe in the oven instead of a slow cooker?
While this recipe is tailored for slow cooking, you can adapt it by simmering the base mixture on the stove, then adding shrimp near the end. Keep an eye on timing to avoid overcooking shrimp.
-
How spicy is this Slow Cooker Shrimp and Chicken Jambalaya Recipe?
The heat level depends on the Creole seasoning you use. I like Tony Chachere’s for a moderate spice. You can always adjust to taste or add extra cayenne for more heat.
Final Thoughts
This Slow Cooker Shrimp and Chicken Jambalaya Recipe has become my go-to for when I want big, comforting flavors with minimal fuss. I love how the slow cooker does most of the work, letting all the ingredients meld into something magical. Whether you’re feeding a crowd or just treating yourself, you’ll enjoy the tender meats, smoky spices, and that authentic Creole vibe. Give it a try—you’ll be so glad you did, and your kitchen will smell heavenly in the process.
Print
Slow Cooker Shrimp and Chicken Jambalaya Recipe
- Prep Time: 20 mins
- Cook Time: 4 hrs
- Total Time: 4 hrs 20 mins
- Yield: 8 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Creole, Southern American
Description
This slow cooker jambalaya recipe combines smoky sausage, tender chicken, and flavorful shrimp with a medley of vegetables and Creole spices, all simmered to perfection in a slow cooker. Served over fluffy long grain white rice, it’s a comforting and hearty dish ideal for busy days when you want a delicious, hands-off meal.
Ingredients
Vegetables
- 1 white onion, diced
- 3 ribs celery, diced
- 1 green bell pepper, diced
- 3 cloves garlic, diced
Meat & Seafood
- 1 pound smoked sausage, sliced about 1/4 inch
- 1 pound boneless chicken breasts and/or thighs, cut into bite-sized pieces
- 1 pound large shrimp, shell on, thawed
Other Ingredients
- 1 (28-ounce) can diced tomatoes
- 1 tablespoon dried oregano
- 2 bay leaves
- 1 to 2 tablespoons Creole seasoning (e.g., Tony Chachere’s)
- 1 cup long grain white rice
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- Fresh parsley, chopped, for garnish
Instructions
- Prepare the slow cooker base: Add the diced onion, celery, green bell pepper, garlic, sliced smoked sausage, bite-sized chicken pieces, canned diced tomatoes, dried oregano, bay leaves, and Creole seasoning into a large slow cooker. Stir everything well to combine.
- Slow cook the meat and vegetables: Cover and cook on high for 3 hours or on low for 4 to 5 hours, until the vegetables are very tender and the chicken is cooked through and easy to pull apart.
- Prepare the shrimp: While the main mixture is cooking, leave the shells on the shrimp but carefully cut up their backs using kitchen shears. This step will make peeling easier after cooking.
- Add and cook the shrimp: Stir the shrimp into the slow cooker mixture. Cover and cook on high for an additional 30 to 45 minutes until the shrimp are fully cooked through.
- Cook the rice: While the shrimp cooks, prepare the long grain white rice according to package instructions or by boiling. Once cooked, keep the rice covered and set aside until ready to serve, yielding approximately 4 cups of cooked rice.
- Season and garnish: Remove the bay leaves from the jambalaya. Taste the dish and season with salt and black pepper as desired. Garnish with fresh chopped parsley. You can either peel the shrimp shells before serving or allow guests to remove the shells themselves as they eat.
- Serve: Mix the cooked rice into the jambalaya or serve the jambalaya ladled over the rice. Enjoy immediately.
- Storage: Store leftovers in airtight containers in the refrigerator for 2 to 3 days. Note that the shrimp may start breaking down after this time and the dish does not freeze well due to texture changes upon reheating.
Notes
- To make eating easier, peel the shrimp shells before serving or instruct guests to peel them as they eat.
- Use creole seasoning according to your preferred spice level.
- The dish can be cooked on high or low setting in the slow cooker depending on your time availability.
- Leftovers should not be frozen as reheating affects shrimp texture negatively.
- If you prefer, chicken thighs can be substituted for breasts or a combination of both for more flavor.
Nutrition
- Serving Size: 1 serving (about 1.5 cups jambalaya with rice)
- Calories: 420
- Sugar: 5g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 140mg
Your email address will not be published. Required fields are marked *