Andouille sausage is a smoked pork sausage that’s heavy on garlic and other tasty Cajun seasonings—and it is amazing in jambalaya!

Our slow cooker recipe makes up to 12 servings, so it’s easy to serve a big group. You can even play up or down the spice level, depending on the troupe’s tastes, with the amount of cayenne pepper you add at the end.

We use chicken thighs because they hold up best in the slow cooker. You can substitute chicken breast if you prefer, but they tend to dry out during the cooking process since they’re all white meat.

A bowl of jambalaya that was made in a slow cooker.

slow cooker jambalaya recipe

Slow cooker jambalaya with Andouille sausage feeds a hungry crowd. Make it as hot as you can handle!


Yield: 10 -12 servings
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  • Add chicken, sausage, canned tomatoes including juice, onion, bell pepper, celery, garlic, Worcestershire sauce, oregano, bay leaves, paprika, thyme and cayenne pepper to slow cooker and stir to combine.
  • Cook on high for 4–5 hours or 8–9 hours on low.
  • Season to taste with salt and pepper and add some additional cayenne or Louisiana hot sauce to increase spiciness to desired level. Stir in peeled and deveined shrimp, cover and cook an additional 6–8 minutes, depending on size of shrimp.
  • Serve this spicy flavorful jambalaya over a pile of freshly steamed rice and garnish with sliced green onion.


If you’re going to serve the entire stew, go ahead and add the full amount of fresh steamed rice to the sauce.
Calories: 269kcal, Carbohydrates: 12g, Protein: 27g, Fat: 13g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Cholesterol: 128mg, Sodium: 1033mg, Potassium: 567mg, Fiber: 2g, Sugar: 7g
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Slow Cooker Jambalaya Recipe