Dinner · Part 3 of 3: Tips & recipe card

Slow Cooker Jambalaya with Shrimp and Smoked Sausage Tips, FAQ & printable recipe

Name: Slow Cooker Jambalaya with Shrimp and Smoked Sausage
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Cajun
Ingredients: 2 cups long-grain white rice; 4 cups chicken broth; 1 can (14.5 oz) diced tomatoes, undrained; 1 medium yellow onion, chopped; 1 medium green bell pepper, chopped; 2 stalks celery, chopped; 4 cloves garlic, minced; 2 tbsp Cajun seasoning; 1 lb smoked sausage, sliced; 1 lb large shrimp, peeled and deveined; 1/2 cup chopped green onions; Salt to taste; Black pepper to taste

By Clara Weller · Oct 5, 2026

A steaming bowl of slow cooker jambalaya featuring plump shrimp, sliced smoked sausage, and perfectly cooked rice.

Prep: 15 min
Cook: 4 h
Total: 4 h 15 min
Serves: 6

Tips for success

For the best flavor, use a good-quality Cajun seasoning that includes paprika, garlic powder, onion powder, and cayenne. If you like extra heat, add a few dashes of hot sauce or a pinch of cayenne pepper.

You can also use andouille sausage for a spicier, more authentic jambalaya. If you prefer a milder dish, use kielbasa and reduce the Cajun seasoning to 1 1/2 tablespoons.

To keep the shrimp from overcooking, add them exactly when the recipe says and check them after 20 minutes. If they're not quite done, give them 5 more minutes and check again.

Remember that they will continue to cook slightly from the residual heat after the slow cooker is turned off. Stir gently to avoid breaking the shrimp into small pieces.

Variations

Chicken and Sausage: Add 1 pound of boneless, skinless chicken thighs, cut into bite-sized pieces, along with the sausage in phase 1. Cook on low for 4 hours, then add the shrimp for the last 20 minutes. Ensure the chicken reaches 165°F (74°C).
Vegetarian Jambalaya: Omit the sausage and shrimp, and use vegetable broth. Add 1 cup of diced okra and 1 can of drained black beans in phase 1 for extra heartiness. Increase the Cajun seasoning slightly to compensate for the missing meat.
Spicy Andouille: Use andouille sausage instead of regular smoked sausage and add 1 teaspoon of cayenne pepper to the seasoning mix. This version brings serious heat and a deeper, smokier flavor.
Seafood Medley: In addition to shrimp, add 1/2 cup of cooked crabmeat and 1/2 cup of chopped cooked clams in the last 10 minutes of cooking. Stir gently and heat through.

Storage and make-ahead

Fridge: Store leftover jambalaya in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of broth or water to keep it moist.
Freezer: Freeze jambalaya in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat jambalaya in a microwave-safe dish, covered, for 2-3 minutes, or in a skillet over medium heat with a splash of broth until hot.

Store leftover jambalaya in an airtight container in the refrigerator for up to 4 days. The rice will absorb more liquid as it sits, so it may become a bit drier; add a splash of broth or water when reheating to restore moisture. Reheat in the microwave or on the stovetop until piping hot.

You can prep all the ingredients up to a day ahead: chop the vegetables, slice the sausage, and measure the seasonings. Store them separately in the refrigerator.

When ready to cook, simply combine everything in the slow cooker and proceed with the recipe. The shrimp and green onions should be added fresh at the end.

Serving ideas

Serve this jambalaya as a main course with a side of crusty bread or a simple green salad. A dollop of hot sauce on each serving adds a nice kick, and a squeeze of fresh lemon juice brightens the flavors. For a complete Louisiana-style meal, add a side of cornbread or hush puppies.

The jambalaya is substantial enough to stand alone, but it also pairs well with coleslaw or pickled vegetables for a refreshing contrast.

For a lighter option, serve it with steamed okra or grilled vegetables. Leftovers are just as good the next day, making this a great make-ahead meal for busy weeknights or casual gatherings.

Frequently asked questions

Can this jambalaya be made ahead of time?

Yes, the entire dish can be made a day ahead. Cook it completely, cool it quickly, and store it in the refrigerator. Reheat gently on the stovetop or in the microwave, adding a splash of broth to loosen the texture. The flavors often deepen overnight. The shrimp may become slightly softer on reheating, but it will still be delicious.

Why does the rice sometimes turn out mushy?

Mushy rice is usually the result of using the wrong type of rice or cooking it too long. Stick with long-grain white rice, which holds its shape better than medium or short grain. Also, avoid stirring too frequently, as that can break down the grains. If the slow cooker runs hot, check the rice at the 3-hour mark and reduce the cooking time if needed.

Can this recipe be made on the stovetop?

Yes, to make it on the stovetop, sauté the vegetables and sausage in a large pot, then add the rice, broth, tomatoes, and seasonings. Bring to a boil, reduce to a simmer, cover, and cook for about 20 minutes until the rice is tender. Stir in the shrimp and cook for 5-7 minutes until pink. Adjust the liquid if needed.

What can be used instead of Cajun seasoning?

If you don't have Cajun seasoning, make a blend of paprika, garlic powder, onion powder, dried oregano, thyme, and cayenne pepper. Use about 1 tablespoon of paprika, 1 teaspoon each of garlic powder, onion powder, oregano, and thyme, and 1/4 teaspoon of cayenne. Adjust the heat to your preference.

Is it necessary to use chicken broth, or can water be used?

Chicken broth adds depth and flavor that water cannot. If you only have water, increase the Cajun seasoning by 1/2 tablespoon and add a teaspoon of salt to compensate. You can also use vegetable broth for a vegetarian version.

Recipe card

Slow Cooker Jambalaya with Shrimp and Smoked Sausage

Prep 15 minCook 4 hTotal 4 h 15 minServes 6

Ingredients

2 cups long-grain white rice
4 cups chicken broth
1 can (14.5 oz) diced tomatoes, undrained
1 medium yellow onion, chopped
1 medium green bell pepper, chopped
2 stalks celery, chopped
4 cloves garlic, minced
2 tbsp Cajun seasoning
1 lb smoked sausage, sliced
1 lb large shrimp, peeled and deveined
1/2 cup chopped green onions
Salt to taste
Black pepper to taste

Instructions

Add the rice, chicken broth, diced tomatoes, onion, bell pepper, celery, garlic, Cajun seasoning, and sliced smoked sausage to the slow cooker. Stir well to combine everything.
Cover the slow cooker and cook on low for 3 to 4 hours, or until the rice is tender and has absorbed most of the liquid. Stir once halfway through if possible.
Add the shrimp to the slow cooker and gently fold them into the rice mixture. Cover and cook on low for another 20 to 30 minutes, until the shrimp are pink and opaque.
Insert an instant-read thermometer into the thickest part of a shrimp to ensure it has reached 145°F (63°C). This is the safe minimum internal temperature for shellfish.
Taste the jambalaya and season with salt and black pepper as needed. Stir in the chopped green onions, reserving a few for garnish if desired.
Spoon the jambalaya into a shallow bowl, making sure to get a good mix of rice, shrimp, and sausage in each serving. Serve hot.

Contains: crustaceans, gluten, milk, sulfites, celery

Estimated nutrition per serving

Calories: 480
Protein: 28 g
Carbohydrates: 52 g
Fat: 17 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.