Slow Cooker Jambalaya
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.
slow cooker jambalaya recipe
- 1 lb boneless, skinless chicken thighs, cut into 1" pieces
- 12 oz package smoked sausage, or Andouille sausage, sliced
- 28 oz can tomatoes with celery, green pepper and onion
- 1 large yellow onion, diced
- 1 green bell pepper, seeded and diced
- 2 celery stalks, diced
- 5 - 6 cloves garlic, minced
- 1 Tbsp Worcestershire sauce
- 1 Tbsp dried oregano
- 3 - 4 bay leaves
- 1 Tbsp paprika
- 1 1/2 tsp dried thyme leaves
- 1/4 tsp cayenne pepper
- 1 lb shrimp, peeled and deveined
- hot sauce, Louisiana hot sauce, or additional cayenne pepper to taste
- green onions, sliced
- 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.