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!
Why You Will Love This Recipe
You'll love how this easy sausage jambalaya recipe just comes together, whether you use the slow cooker or our Dutch oven jambalaya instructions. It's a simple fix-it-and-leave-it one pot meal, either way.
Use the Slow cooker instructions if you need to be away from your kitchen, as it's a 4 hour cook. Use the Dutch oven jambalaya recipe cook method if you need it ready in less than 2 hours.
Jump to:
- Why You Will Love This Recipe
- Chicken and Sausage Jambalaya Ingredients
- How to Make Chicken & Sausage Jambalaya
- Serving Suggestions
- Related Recipes
- Substitutions
- Variations
- Equipment
- Storage & Reheating
- Tips for Success
- Frequently Asked Questions
- Some Other Recipes We Are Sure You Will Love
- 📖 Recipe
- Food Safety
Chicken and Sausage Jambalaya Ingredients
Use a clear shot of the ingredients for this recipe, prepped, and labeled if necessary. Insert the ingredients into the list below, omitting quantities.
For the Jambalaya
- Smoked Pulled chicken - it's in the freezer case near the pulled pork. Or you can use cubed chicken breast.
- Andouille Sausage - one 12 oz rope of Johnsonville Cajun Andouille sausage, cut into ½" chunks. This brand of Andouille sausage will let you make Gluten Free Jambalaya, as the sausage has no grain fillers and is gluten free.
- Onion - diced.
- Green Bell pepper - diced.
- Celery - diced.
- Garlic - fresh, minced.
- Diced tomatoes - one 14 oz can, undrained.
- Chicken Broth
- Cooked Rice - instead of cooking the dry rice in the pot, we will be adding it precooked at the end of the cook. This will prevent mushy Jambalaya.
For the Jambalaya Seasoning
- Jambalaya Seasoning - use our Cajun Seasoning blend recipe, or your favorite Cajun or Creole seasoning as a starting point for this Jambalaya seasoning, then add the following spices:
- Basil - add a quarter teaspoon is you are using Cajun seasoning, none if you are using Creole seasoning.
- Oregano - add a quarter teaspoon is you are using Cajun seasoning, none if you are using Creole seasoning.
- Thyme - add a quarter teaspoon is you are using Cajun seasoning, none if you are using Creole seasoning.
- Smoked Paprika - the smokiness of this paprika complements the smoked pulled chicken, and transforms regular chicken breast if you don't have any smoked pulled chicken to use.
- Bay Leaves - whole.
- Salt
- Pepper
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Chicken & Sausage Jambalaya
- 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.
Layer Meats in the Crockpot
- 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.
Dice and Add Vegetables
- 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.
Add Diced Tomatoes and Jambalaya Seasoning
- 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!
- 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.
- -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.
Finish with Rice
- Remove the bay leaves and add the cooked rice. Gently stir into the meat and vegetables.
Garnish and Serve
- 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.
Serving Suggestions
Whether you make this recipe as Dutch oven jambalaya or slow cooker jambalaya, you will love the amazing layers of flavor in it! Serve it with a green salad, our Tropical Fruit Salad, or simply by itself. It's a hearty and filling meal, all by itself.
Serve our Princess Tiana's Beignets to complete this delicious Louisiana Bayou flavor profile.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Related Recipes
Substitutions
You can use any kind of rope sausage or even substitute it for small shrimps. If using shrimp, add it when you add the rice, so that they don't get over cooked.
You can use any cut of chicken, the smoked pulled chicken adds to the flavor, but any chicken is fine to use.
Variations
Here are a few variations on this chicken and sausage jambalaya recipe:
- Chicken and Shrimp Jambalaya - Add small shrimp during the last 30 minute cook time when the rice is added, and omit the sausage.
- Chicken, Shrimp, and Sausage Jambalaya - Add small shrimp during the last 30 minute cook time when the rice is added.
- Chicken Jambalaya - Double the amount of chicken and just use that.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this slow cooker or Dutch oven jambalaya.
Storage & Reheating
- Store any left over jambalaya in covered containers in the refrigerator for up to 3 days.
- Freeze in freezer safe containers for up to 3 months.
- Reheat by defrosting overnight in your refrigerator, than placing in the microwave or back in a slow cooker to reheat.
Tips for Success
- 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).
Frequently Asked Questions
Yes, you can. Freeze jambalaya by first storing in freezer safe tubs or zipper freezer bags. Defrost overnight in the refrigerator and reheat with either the microwave, sous vide, or on low in a sauce pan or crockpot until warmed.
Some Other Recipes We Are Sure You Will Love
📖 Recipe
Slow Cooker Chicken and Andouille Jambalaya
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
- 1½ 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
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
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