Dinner · Part 3 of 3: Tips & recipe card

One-Pot Crockpot Shrimp and Andouille Jambalaya Tips, FAQ & printable recipe

Name: One-Pot Crockpot Shrimp and Andouille Jambalaya
Prep time: 20 min
Cook time: 3 h 20 min
Total time: 3 h 40 min
Cuisine: Cajun-Creole
Ingredients: 1 large yellow onion, diced; 1 large green bell pepper, diced; 2 stalks celery, diced; 1 lb Andouille sausage, sliced into coins; 28 oz crushed tomatoes; 2 tbsp Cajun seasoning; 2 cups chicken broth; 2 cups long-grain parboiled rice; 1 lb raw Gulf shrimp, peeled and deveined; 1/2 cup sliced green onions; 1/4 cup chopped fresh parsley

By Clara Weller · Oct 18, 2026

A close-up view of steaming jambalaya in a deep emerald ceramic Crockpot with a wooden lid handle.

Prep: 20 min
Cook: 3 h 20 min
Total: 3 h 40 min
Serves: 8

Tips for success

For the best flavor, use a good-quality Andouille sausage that has a nice smoky taste.

If you prefer a spicier jambalaya, add an extra teaspoon of Cajun seasoning or a pinch of cayenne pepper. You can also stir in a few dashes of hot sauce when serving for an extra kick.

To make this a complete meal, serve the jambalaya with crusty bread or a simple green salad. The leftovers are even better the next day, as the flavors continue to meld.

If you have time, let the jambalaya rest for a few minutes after cooking before serving, which allows the rice to absorb any remaining liquid.

Variations

Chicken and Sausage Jambalaya: Swap the shrimp for 1 lb of boneless, skinless chicken thighs, cut into bite-sized pieces. Add the chicken with the vegetables in the beginning, and cook for the full 3 hours, then check that the chicken reaches 165°F (74°C).
Vegetarian Jambalaya: Omit the Andouille and shrimp, and add 1 cup of diced okra or mushrooms along with the vegetables. Use vegetable broth instead of chicken broth, and increase the Cajun seasoning to 3 tablespoons for extra flavor.
Spicy Andouille and Shrimp: For more heat, use hot Andouille sausage and add 1 teaspoon of cayenne pepper along with the Cajun seasoning. You can also stir in a chopped jalapeño with the vegetables.
Seafood Jambalaya: Add 1/2 lb of crabmeat or a few chopped scallops along with the shrimp in the final 20 minutes. Cook until all the seafood is opaque and cooked through, checking that the internal temperature reaches 145°F (63°C).

Storage and make-ahead

Fridge: Refrigerate leftovers in an airtight container for up to 3 days. To reheat, add a splash of broth and warm gently on the stovetop or in the microwave.
Freezer: Freeze the jambalaya (without the green onion garnish) in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat frozen or refrigerated jambalaya in a saucepan over medium heat, adding a little broth or water to loosen the texture.

Store any leftover jambalaya in an airtight container in the refrigerator for up to 3 days.

The rice will continue to absorb liquid, so you may need to add a splash of chicken broth when reheating to restore its saucy consistency. Reheat gently in the microwave or on the stovetop until piping hot.

You can prepare the vegetable and sausage mixture up to a day in advance and store it in the refrigerator.

When ready to cook, transfer to the slow cooker, add the tomatoes, broth, and rice, and proceed with the recipe. The shrimp should always be added fresh at the end.

Serving ideas

Serve the jambalaya in deep bowls, with a generous spoonful of the saucy rice and shrimp. Top with sliced green onions and parsley for a pop of color and freshness. A dash of hot sauce on the side is always welcome for those who like extra heat.

This jambalaya pairs beautifully with cornbread or a crusty baguette to soak up the flavorful sauce. For a true New Orleans experience, offer some sweet tea or a cold beer. It’s a hearty, satisfying meal that feeds a crowd and makes any weeknight feel like a celebration.

Frequently asked questions

Can this jambalaya be made without a slow cooker?

Yes, it can be made on the stovetop. Use a large Dutch oven or heavy pot, and cook the vegetables and sausage over medium heat for about 10 minutes. Add the tomatoes, broth, and rice, bring to a boil, then reduce to a simmer, cover, and cook for 20-25 minutes until the rice is tender. Stir in the shrimp and cook for another 5-7 minutes until opaque.

Why is the rice sometimes undercooked?

Undercooked rice often happens if the lid is lifted too often, which releases steam and lowers the temperature. It can also happen if the slow cooker runs cool. Make sure to keep the lid closed for the full 3 hours, and if the rice is still hard after that, add a little extra broth and continue cooking for another 15-20 minutes.

Can this recipe be doubled?

Yes, you can double the ingredients, but you will need a larger slow cooker (at least 8 quarts) to avoid overcrowding. The cooking time should remain the same, but check the rice for doneness and add a few extra minutes if needed. Do not overfill the slow cooker past the maximum fill line.

What is the best way to reheat jambalaya?

Reheat jambalaya gently on the stovetop over medium-low heat, adding a splash of chicken broth or water to restore moisture. Stir frequently to prevent sticking. You can also microwave individual portions, covered, for 2-3 minutes, stirring halfway through.

Can the shrimp be added at the beginning?

It is not recommended to add the shrimp at the beginning, as they will become tough and overcooked during the long cooking time. Adding them in the last 20 minutes ensures they stay tender and juicy. If you must add them earlier, reduce the cooking time and check them frequently.

Recipe card

One-Pot Crockpot Shrimp and Andouille Jambalaya

Prep 20 minCook 3 h 20 minTotal 3 h 40 minServes 8

Ingredients

1 large yellow onion, diced
1 large green bell pepper, diced
2 stalks celery, diced
1 lb Andouille sausage, sliced into coins
28 oz crushed tomatoes
2 tbsp Cajun seasoning
2 cups chicken broth
2 cups long-grain parboiled rice
1 lb raw Gulf shrimp, peeled and deveined
1/2 cup sliced green onions
1/4 cup chopped fresh parsley

Instructions

Place the diced onion, bell pepper, and celery in the bottom of a 6-quart slow cooker. Scatter the sliced Andouille sausage over the vegetables. Pour the crushed tomatoes over the top, then sprinkle with the Cajun seasoning. Add the chicken broth and stir gently to combine.
Stir in the long-grain parboiled rice, making sure it is submerged in the liquid. Cover the slow cooker with the lid.
Set the slow cooker to HIGH and cook for 3 hours. Do not lift the lid during this time, as it releases heat and extends the cooking time.
After 3 hours, gently fold the raw shrimp into the jambalaya. Replace the lid and continue cooking on HIGH for 20 minutes, until the shrimp are opaque and cooked through.
Turn off the slow cooker. Fluff the jambalaya with a fork, then scoop it into warm bowls. Top each serving with sliced green onions and chopped parsley.

Contains: crustaceans, gluten, celery

Estimated nutrition per serving

Calories: 470
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.