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


  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.

Reviews for Slow-Cooked Hearty Jambalaya

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cccosey User ID: 5810783 263410
Reviewed Mar. 13, 2017

"My mother is creole and use to make something that tastes similar however she never called it jambalaya. Maybe because it was usually just chicken and sausage. I thought that this had a nice kick (I added cayenne, pepper and a bit more creole seasoning). I think this would be better with cut okra because it tastes almost exactly like my okra and tomatoes. I think next time I will add okra to this!"

zookeeperk User ID: 819663 231827
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."

mymaestro User ID: 1168124 228088
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!"

Luvs2Cook14 User ID: 7798403 219360
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!"

Terena User ID: 3238586 208520
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!"

Amy the Midwife User ID: 2816815 162138
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."

damonsamara User ID: 5029442 94310
Reviewed Mar. 2, 2014

"My husband loves the Cajun seasoning on everything so this recipe was a big hit. We used our own homemade Andouille sausage. It even gets better the next day. THANK YOU !!! Great Recipe !!!!"

deb1127 User ID: 1529189 147653
Reviewed Feb. 22, 2014

"this was delicious.made it for company and they raved about it."

angieact1 User ID: 1990802 75038
Reviewed Jan. 21, 2014


stwood64 User ID: 3644447 162137
Reviewed Nov. 10, 2013

"Am I to assume 1 1/2 tsp minced garlic is dried and not fresh?"

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