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Slow-Cooked Hearty Jambalaya

 Slow-Cooked Hearty Jambalaya
"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."
8 ServingsPrep: 20 min. Cook: 6-1/4 hours


  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 pound Johnsonville® 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


  • 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.

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Slow-Cooked Hearty Jambalaya (continued)

Directions (continued)

  • Discard bay leaves. Serve with rice. Yield: 8 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.