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A vertical, high-angle close-up looking into a black slow cooker filled with jambalaya. Plump, pink shrimp and browned rounds of andouille sausage are nestled in a bed of seasoned, tomato-tinted rice. The dish is heavily garnished with freshly chopped green parsley and sliced green onions. The colors are vibrant and the texture looks hearty and moist.

Slow Cooker Jambalaya

4 from 1 vote
A vibrant, soulful Cajun classic featuring a hearty blend of smoked andouille sausage, tender shrimp, and long-grain rice. Infused with the "holy trinity" of aromatics and bold Creole spices, this slow-cooked meal delivers authentic New Orleans flavor with minimal active prep time.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: Southern American
Calories: 420
Ingredients Method

Ingredients
  

  • 1 lb Andouille Sausage sliced into rounds
  • 1 lb Large Shrimp peeled and deveined
  • 1.5 cups Long-Grain White Rice uncooked
  • 3 cups Chicken Broth
  • 1 can 14.5 oz Diced Tomatoes (with juices)
  • 1 Large Onion diced
  • 1 Green Bell Pepper diced
  • 2 stalks Celery sliced
  • 3 cloves Garlic minced
  • 2 tbsp Cajun or Creole Seasoning
  • 1 tsp Dried Thyme
  • Garnish: Fresh parsley and sliced green onions
  • Instructions

Method
 

  1. The Base: Place the sliced andouille sausage, onion, bell pepper, celery, and garlic into the slow cooker.
  2. Season & Pour: Add the diced tomatoes (with their juices), chicken broth, Cajun seasoning, and dried thyme. Stir to combine the flavors.
  3. The Rice: Stir in the uncooked long-grain rice. Push it down slightly to ensure most of the grains are submerged in the liquid for even cooking.
  4. Slow Cook: Cover and cook on HIGH for 2.5 to 3 hours (or LOW for 5-6 hours). The rice should be tender and the liquid mostly absorbed.
  5. The Shrimp Finish: About 15–20 minutes before serving, lift the lid and gently stir in the raw shrimp. Cover and continue to cook until the shrimp are pink, opaque, and curled.
  6. The Final Toss: Gently fluff the rice with a fork, ensuring the sausage and shrimp are evenly distributed.
  7. Serve: Garnish generously with freshly chopped parsley and green onions. Serve hot, perhaps with a side of cornbread to soak up the savory spices!