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Slow-Cooked Hearty Jambalaya

I love anything with Cajun spices, so I came up with this slow-cooker jambalaya that’s just as good as that served in restaurants. If you can’t find Andouille sausage, hot links, smoked sausage or chorizo will also work. I like to serve it with warm cornbread and garnished with sliced green onions. —Jennifer Fulk, Moreno Valley, California
  • Total Time
    Prep: 20 min. Cook: 6-1/4 hours
  • Makes
    8 servings


  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 pound fully cooked andouille sausage links, cubed
  • 1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 can (8 ounces) tomato sauce
  • 1 cup diced onion
  • 1 small sweet red pepper, diced
  • 1 small green pepper, diced
  • 1 cup chicken broth
  • 1 celery rib with leaves, chopped
  • 2 tablespoons tomato paste
  • 2 teaspoons dried oregano
  • 2 teaspoons Cajun seasoning
  • 1-1/2 teaspoons minced garlic
  • 2 bay leaves
  • 1 teaspoon Louisiana-style hot sauce
  • 1/2 teaspoon dried thyme
  • 1 pound cooked medium shrimp, peeled and deveined
  • Hot cooked rice


  • In a 5-qt. slow cooker, combine the first 16 ingredients. Cover and cook on low for 6-7 hours or until chicken is no longer pink. Stir in shrimp. Cover and cook 15 minutes longer or until heated through. Discard bay leaves. Serve with rice.
Nutrition Facts
1 cup: 281 calories, 13g fat (4g saturated fat), 176mg cholesterol, 1137mg sodium, 13g carbohydrate (6g sugars, 3g fiber), 31g protein.

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  • kyowlwoman
    Oct 27, 2020

    Can I use riced cauliflower instead of brown rice for this recipe?

  • mdart
    Oct 17, 2017

    This is excellent. It froze well also.

  • cccosey
    Mar 13, 2017

    My mother is creole and use to make something that tastes similar however she never called it jambalaya. Maybe because it was usually just chicken and sausage. I thought that this had a nice kick (I added cayenne, pepper and a bit more creole seasoning). I think this would be better with cut okra because it tastes almost exactly like my okra and tomatoes. I think next time I will add okra to this!

  • zookeeperk
    Aug 26, 2015

    Made this according to recipe except I left the adding of the Louisiana-style hot sauce to each individual according to their personal taste, which worked out perfectly.

  • mymaestro
    Jun 17, 2015

    The taste was awesome. I did find that it had a lot of juice. I just drained it off and used it to make some SERIOUSLY good rice!

  • Luvs2Cook14
    Jan 31, 2015

    This is amazing! My husband said he felt like he was in New Orleans :) The only thing I did different was to put in raw shrimp and let it cook for about 20 minutes. Excellent recipe, thanks for sharing!

  • Terena
    Apr 27, 2014

    I made this for a large family gathering. Many of us had never eaten it before, and it was a hit!

  • Amy the Midwife
    Mar 3, 2014

    I had boneless chicken thighs on hand, which I used instead by cutting them up, salting them and partially cooking them. I omitted the celery and red pepper since I didn't have them on hand, as well as the extra thyme since it was already in my homemade Cajun seasoning.Everyone enjoyed it with hush puppies.

  • damonsamara
    Mar 2, 2014

    My husband loves the Cajun seasoning on everything so this recipe was a big hit. We used our own homemade Andouille sausage. It even gets better the next day. THANK YOU !!! Great Recipe !!!!

  • deb1127
    Feb 22, 2014

    this was delicious.made it for company and they raved about it.