Celebrate Mardi Gras with this Chicken and Sausage Slow Cooker Jambalaya Recipe. A Cajun favorite made super easy right in your crockpot. A fun, flavorful and festive dinner idea.
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Easy Cajun Jambalaya Rice Made In The Slow Cooker
If you are a fan or Cajun food, like I am, then this Jambalaya Recipe is for you. New Orleans dishes are know for the flavor and flair. This jambalaya definitely has the flavor but with a super simple preparation in the crockpot.
The ingredients have time to blend and develop while being cooked low and slow. Add the rice at the end to let it cook right in the juices.
What Is Jambalaya Made From
Jambalaya is a blend of protein, in this case chicken and sausage, onion, celery, peppers, tomatoes, herbs, spices and rice.
I do use tomatoes which brings out some opinions. Some Louisiana folks say no tomatoes, no way. I have been to New Orleans many times and have had it with and without tomatoes. I prefer the tomato version.
What Is The Difference Between Gumbo and Jambalaya
Gumbo is more of a stew and jambalaya is a thicker rice dish. They both have similar ingredients like many Cajun recipes.
Ingredients Needed For Crockpot Jambalaya (screenshot for grocery list)
- Sweet Onion
- Celery
- Green Bell Pepper
- Red Bell Pepper
- Boneless, Skinless Chicken Breast
- Andouille Sausage
- Crushed Tomatoes
- Worcestershire Sauce
- Cajun Seasoning
- Garlic
- Bay Leaves
- Dried Oregano
- Dried Thyme
- Smoked Paprika
- Chicken Broth
- Salt/Pepper
- Long Grain White Rice
How Do You Make Jambalaya In The Slow Cooker
- Combine all ingredients in large slow cooker except salt, pepper and rice.
- Cook on high for 3-4 hours.
- Salt and pepper to taste. Stir in rice, cover and cook on high for approximately 30 minutes. Check for doneness after 20 minutes then keep a close eye to prevent over-cooking the rice. Add water or broth if necessary.
- Discard bay leaves and serve.
More Cajun Recipes To Serve With Jambalaya:
Easy Shrimp Creole – New Orleans Style Barbecue Shrimp – Chicken and Sausage Gumbo – Baked Blackened Salmon – Cajun Shrimp and Rice Casserole – Sheet Pan Shrimp ‘Boil’ – Muffalata Oven Baked Sandwiches – Baked King Cake Donuts
Chicken and Sausage Slow Cooker Jambalaya Recipe
Celebrate Mardi Gras with this Chicken and Sausage Slow Cooker Jambalaya Recipe. A Cajun favorite made super easy right in your crockpot. A fun, flavorful and festive dinner idea.
Ingredients
- 1 Sweet Onion - chopped
- 3 Celery Ribs - chopped
- 1 Green Bell Pepper - seeded, chopped
- 1 Red Bell Pepper - seeded, chopped
- 1 Lb Boneless, Skinless Chicken Breast - cut to bite sized chunks
- 12 ounces Andouille Sausage - sliced
- 28 ounce Can Crushed Tomatoes
- 1 Tablespoon Worcestershire Sauce
- 2 Tablespoons Cajun Seasoning
- 3 Garlic Cloves - peeled, grated
- 2 Bay Leaves
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Thyme
- 1 teaspoon Smoked Paprika
- 2 Cups Chicken Broth
- Salt/Pepper - to taste
- 1½ Cups Long Grain White Rice
Instructions
- Combine all ingredients in large slow cooker except salt, pepper and rice.
- Cook on high for 3-4 hours.
- Salt and pepper to taste. Stir in rice, cover and cook on high for approximately 30 minutes. Check for doneness after 20 minutes then keep a close eye to prevent over-cooking the rice. Add water or broth if necessary.
- Discard bay leaves and serve.
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Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 331Total Fat 15gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 8gCholesterol 75mgSodium 1733mgCarbohydrates 24gFiber 3gSugar 9gProtein 27g
Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
100
Difference between gumbo and jambalaya is the tomatoes, can’t remember exactly which is which. Easier recipe but no rue?
does cook time change based on the type of rice? just keep an eye on it?
This was waaaay too tomato-y. I’m not sure what happened, I used the exact measures of the recipe, but mine turned out the color of bolognese, instead of the brownish-yellow color pictured above. It was drenched in tomato sauce, it overpowered all the other flavors, to the point I don’t wanna even have the leftovers (and there’s a lot). Don’t get me wrong, is not that I don’t like tomato sauce dishes, I love spaghetti and meatballs with a good amount of marinara, but in this one it didn’t work for me. I’d be interested to try again using only about a quarter of the amount of crushed tomatoes, or even maybe none at all.
How long do you suggest this cook in an Instapot?
If using brown rice, I’d recommend adding it at the beginning. After an hour the rice is not close to cooked. Otherwise, delicious!!
Cut tomatoes in half and use more broth. Way too many tomatoes
1 hour after the rice was added and it’s not even close to being cooked, anyone else run into this issue?