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Prepare the Ingredients: Begin by prepping all your ingredients. Chop the vegetables, cut the chicken, and slice the sausage. Ensure the shrimp is peeled and deveined.
Combine in the Slow Cooker: Add the chicken, sausage, onion, bell pepper, celery, garlic, diced tomatoes, chicken broth, Cajun seasoning, smoked paprika, thyme, oregano, cayenne pepper (if using), and bay leaves to the slow cooker. Stir everything together to distribute the spices evenly.
Cook on Low Heat: Cover the slow cooker and set it to cook on low for 4–6 hours or on high for 2–3 hours. This allows the flavors to meld and the chicken to cook through.
Add the Rice: About 30 minutes before serving, add the rice to the slow cooker. Stir it in and ensure it’s submerged in the liquid. Continue cooking on low until the rice is tender and has absorbed the flavors.
Add the Shrimp: 10–15 minutes before serving, add the shrimp to the slow cooker. Stir gently and cook until the shrimp turn pink and are fully cooked.
Adjust Seasoning: Taste the jambalaya and adjust the seasoning with salt, pepper, or additional Cajun seasoning as needed. Remove the bay leaves before serving.
Garnish and Serve: Ladle the jambalaya into bowls and garnish with fresh parsley. Serve with hot sauce on the side for an extra kick of heat.