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5 from 2 votes

Slow Cooker Chicken and Andouille Jambalaya

This easy chicken and sausage jambalaya recipe can be made as a slow cooker or Dutch oven jambalaya. It's a savory taste of the bayou with smoked chicken, Andouille sausage, and a perfect jambalaya seasoning. Get your taste of Mardi Gras right at home!
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course: Main Dishes
Cuisine: American Southern, Cajun
Servings: 8
Calories: 363kcal
Author: Kelly Bloom
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Ingredients

  • 1 lb Chicken smoked pulled or cubed chicken
  • 12 oz Andouille sausage slice in ½ inch rounds
  • 1 medium onion diced
  • 1 large bell pepper diced
  • 2 stalks celery diced
  • 2 cloves garlic minced
  • 14 oz diced tomatoes one can, with liquid
  • 1 cup chicken broth
  • 3 cups cooked rice cooked and cooled previously
  • parsley or green onions for garnish minced or sliced (optional)

Jambalaya Spice Mix

  • 2 teaspoon Cajun Spice blend use our recipe or your favorite brand
  • 1 teaspoon oregano dried
  • 1 teaspoon basil dried
  • 1 teaspoon thyme dried
  • teaspoon smoked paprika
  • 2 bay leaves whole
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Instructions

  • Cook the white rice ahead of time and let it cool. You can also use frozen precooked rice from Trader Joe or any other frozen cooked rice.
  • Lay the smoked pulled chicken in the bottom of the slow cooker or the Dutch oven. Slice the Andouille sausage in ½" chunks and add on top of the smoked pulled chicken.
    1 lb Chicken, 12 oz Andouille sausage
  • Dice the onion, green bell pepper, and celery. Mince the garlic. Place all vegetables on top of the layered smoked pulled chicken and Andouille sausage in the slow cooker or the Dutch oven pot.
    1 medium onion, 1 large bell pepper, 2 stalks celery, 2 cloves garlic
  • Open the can of diced tomatoes and dump it on top of the diced onion, peppers, and celery. Be sure to add the liquid from the tomatoes to the slow cooker or Dutch oven also!
    14 oz diced tomatoes
  • Sprinkle the Cajun or Creole seasoning, basil, oregano, thyme, smoked paprika, salt, pepper, and bay leaves on top of the diced tomatoes. Pour the chicken broth on top of the seasonings.
    2 teaspoon Cajun Spice blend, 1 teaspoon oregano, 1 teaspoon basil, 1 teaspoon thyme, 1½ teaspoon smoked paprika, 2 bay leaves, ½ teaspoon salt, ½ teaspoon black pepper, 1 cup chicken broth
  • SLOW COOKER Jambalaya Instructions: Cover the slow cooker and cook on LOW for 4 hours. You can stir occasionally if you are home.
    DUTCH OVEN Jambalaya Instructions: For Dutch oven Jambalaya, cook on Medium High heat until you reach a boil. Reduce heat to low and cover Dutch oven. Cook on Low for 90 minutes. Stir occasionally.
  • Remove the bay leaves and add the cooked rice. Gently stir into the meat and vegetables. Recover the slow cooker or Dutch oven pot and simmer with the rice for 30 minutes. Serve with chopped parsley or sliced green onion garnish if desired.
    3 cups cooked rice, parsley or green onions for garnish

Notes

  • Any chicken is fine to use if you don't find smoked pulled chicken.
  • Any sausage is fine, to include Chorizo sausage.
  • Cook and cool your rice before hand, and only simmer in the Jambalaya mixture during the last 30 minutes. This will prevent the rice from getting mushy (the bane of jambalaya making).

Nutrition

Calories: 363kcal | Carbohydrates: 23g | Protein: 21g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 80mg | Sodium: 745mg | Potassium: 465mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1248IU | Vitamin C: 33mg | Calcium: 46mg | Iron: 2mg