Slow Cooker Jambalaya with Andouille Sausage and Shrimp

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A soulful New Orleans-inspired jambalaya slow cooked to meld smoky and spicy flavors with tender shrimp, andouille sausage, and fragrant rice. This american-inspired slow cooker ready in about 320 minutes pairs shrimp, peeled and deveined, long grain white rice, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 300 min Serves 6 American cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a skillet over medium heat. Add 12 oz sliced andouille sausage and cook 4-5 minutes until browned and fragrant. Transfer sausage and oil to slow cooker.
  2. Step 2: To the slow cooker, add 1 large diced yellow onion, 1 medium diced green bell pepper, 2 diced celery stalks, and 4 minced garlic cloves. Stir in 2 tbsp Cajun seasoning, 1 tsp smoked paprika, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper.
  3. Step 3: Add 1 1/2 cups long grain white rice, 3 cups chicken broth, 1 can (14.5 oz) diced tomatoes with juice, and 1 bay leaf. Stir to combine.
  4. Step 4: Cover and cook on low for 5 hours or until rice is tender.
  5. Step 5: About 20 minutes before serving, stir in 1 lb peeled and deveined shrimp. Cover and cook on low until shrimp are pink and cooked through, about 15-20 minutes.
  6. Step 6: Remove bay leaf, then stir in 1/4 cup chopped green onions and 2 tbsp chopped fresh parsley. Adjust seasoning if needed and serve warm.

Frequently asked questions

How long does Slow Cooker Jambalaya with Andouille Sausage and Shrimp take to make?

Total time is about 320 minutes (20 min prep + 300 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow Cooker Jambalaya with Andouille Sausage and Shrimp?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shrimp, peeled and deveined from drying out.

Can I substitute ingredients in Slow Cooker Jambalaya with Andouille Sausage and Shrimp?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow Cooker Jambalaya with Andouille Sausage and Shrimp for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow Cooker Jambalaya with Andouille Sausage and Shrimp?

American slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.