🍲 Slow Cooker Chicken & Sausage Jambalaya
A hearty, hands-off version of the Louisiana classic — smoky, savory, and perfectly spiced.
Jambalaya is a staple of Louisiana cuisine, especially around New Orleans.
🛒 Ingredients (Serves 6)
- 1 lb boneless skinless chicken thighs (cut into chunks)
- 12 oz smoked sausage (Andouille preferred), sliced
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes (with juice)
- 1 ½ cups chicken broth
- 1 cup long-grain white rice (uncooked)
- 1 tsp dried thyme
- 1 tsp paprika
- ½–1 tsp Cajun seasoning (to taste)
- ½ tsp salt (adjust later)
- ¼ tsp black pepper
- 2 bay leaves
- Optional: pinch of cayenne for heat
- Green onions & parsley for garnish
🔥 Instructions
- Layer ingredients: Add chicken, sausage, onion, bell pepper, celery, garlic, tomatoes, broth, and seasonings (except rice) to slow cooker. Stir.
- Cook:
- Low: 6–7 hours
- High: 3–4 hours
- Add rice: Stir in uncooked rice during the last 45–60 minutes (on high) until rice is tender.
(If your slow cooker runs hot, check at 30–40 minutes.) - Finish: Remove bay leaves. Adjust salt and spice. Let sit 5–10 minutes to thicken.
- Garnish & serve: Top with sliced green onions and parsley.
💡 Tips for Best Flavor
- Brown sausage in a skillet first for deeper flavor (optional but recommended).
- If rice gets too soft, cook rice separately and stir in before serving.
- Add shrimp during the last 20–30 minutes for a seafood twist.
If you’d like, I can also give you:
- A one-pot stovetop version
- A Creole (red) vs. Cajun (brown) explanation
- A freezer meal prep version
- A spicy “restaurant-style” version 🔥
