Slow Cooker Jambalaya with Andouille Sausage and Shrimp

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

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.

Ingredients

• 12 oz andouille sausage, sliced into 1/2-inch rounds
• 1 lb shrimp, peeled and deveined
• 1 1/2 cups long grain white rice
• 3 cups chicken broth
• 1 can (14.5 oz) diced tomatoes with juice
• 1 large yellow onion, diced
• 1 medium green bell pepper, diced
• 2 celery stalks, diced
• 4 cloves minced garlic
• 2 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 bay leaf
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped green onions
• 2 tbsp fresh parsley, chopped

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.