Slow-Cooked Hearty Jambalaya Recipe
Slow-Cooked Hearty Jambalaya Recipe photo by Taste of Home

Slow-Cooked Hearty Jambalaya Recipe

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"I love anything with Cajun spices, so I came up with this slow-cooker jambalaya that’s just as good as that served in restaurants," says Jennifer Fulk from Moreno Valley, California. "If you can’t find Andouille sausage, hot links, smoked sausage or chorizo will also work. I like to serve it with warm cornbread and garnished with sliced green onions."
TOTAL TIME: Prep: 20 min. Cook: 6-1/4 hours
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 6-1/4 hours
MAKES: 8 servings


  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 pound fully cooked andouille sausage links, cubed
  • 1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 can (8 ounces) tomato sauce
  • 1 cup diced onion
  • 1 small sweet red pepper, diced
  • 1 small green pepper, diced
  • 1 cup chicken broth
  • 1 celery rib with leaves, chopped
  • 2 tablespoons tomato paste
  • 2 teaspoons dried oregano
  • 2 teaspoons Cajun seasoning
  • 1-1/2 teaspoons minced garlic
  • 2 bay leaves
  • 1 teaspoon Louisiana-style hot sauce
  • 1/2 teaspoon dried thyme
  • 1 pound cooked medium shrimp, peeled and deveined
  • Hot cooked rice

Nutritional Facts

1 cup: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein


  1. In a 5-qt. slow cooker, combine the first 16 ingredients. Cover and cook on low for 6-7 hours or until chicken is no longer pink. Stir in shrimp. Cover and cook 15 minutes longer or until heated through. Discard bay leaves. Serve with rice. Yield: 8 servings.
Originally published as Hearty Jambalaya in Simple & Delicious January/February 2007, p35

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Aug. 26, 2015

"Made this according to recipe except I left the adding of the Louisiana-style hot sauce to each individual according to their personal taste, which worked out perfectly."

Reviewed Jun. 17, 2015

"The taste was awesome. I did find that it had a lot of juice. I just drained it off and used it to make some SERIOUSLY good rice!"

Reviewed Jan. 31, 2015

"This is amazing! My husband said he felt like he was in New Orleans :) The only thing I did different was to put in raw shrimp and let it cook for about 20 minutes. Excellent recipe, thanks for sharing!"

Reviewed Apr. 27, 2014

"I made this for a large family gathering. Many of us had never eaten it before, and it was a hit!"

Reviewed Mar. 3, 2014

"I had boneless chicken thighs on hand, which I used instead by cutting them up, salting them and partially cooking them. I omitted the celery and red pepper since I didn't have them on hand, as well as the extra thyme since it was already in my homemade Cajun seasoning.

Everyone enjoyed it with hush puppies."

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