Step 1: Prep the Ingredients
Chop your bell pepper, onion, and garlic. Slice the sausage into rounds. Make sure your shrimp is peeled and deveined—set it aside for later.

Step 2: Add to the Slow Cooker
In the base of your slow cooker, combine the sausage, bell pepper, onion, garlic, diced tomatoes (with juice), chicken broth, rice, and Cajun seasoning. Stir well to combine all the ingredients.

Season lightly with salt and pepper. You can always adjust later after cooking.

Step 3: Let it Cook
Cover the slow cooker and cook on low for 4–5 hours or high for 2–3 hours, until the rice is tender and most of the liquid has been absorbed.

Check around the 3-hour mark (on low) or 90-minute mark (on high) to see if it’s progressing well. Give it a stir if needed.

Step 4: Add the Shrimp
About 30 minutes before serving, stir in the shrimp. They’ll cook quickly in the hot mixture and stay tender.

Taste and adjust seasoning if needed. Add more salt, pepper, or Cajun spice to match your heat preference.

Step 5: Serve and Garnish
Spoon the jambalaya into bowls and top with freshly sliced green onions. Serve it hot with cornbread, crusty bread, or a crisp side salad.