Crockpot Chicken Sausage Jambalaya

Crockpot Chicken Sausage Jambalaya

Crockpot Chicken Sausage Jambalaya is a great, hearty, spicy dish that’s always a family favorite. It’s packed with vegetables, rice, and plenty of meat.

Don’t forget that great, complex creole flavor from the seasoning that really is the heart of this dish.

Traditionally, Jambalaya is made in a Dutch oven and cooked for a long simmer.

Using a slow cooker just felt natural. From there, we looked at the right type of sausage to use, and after a few taste tests decided on andouille. If you can’t find any, you can substitute with chorizo, or even kielbasa.

Look in the spice aisle of your market for Cajun seasoning, or make your own from the recipe below.

Either way, you will keep using it as often as you get requests to make this crock pot favorite.

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Crockpot Chicken Sausage Jambalaya
Prep Time
30 mins
Cook Time
8 hrs
Total Time
8 hrs 30 mins

A super great complete meal Cajun dish.

Course: Main Course
Cuisine: Cajun
Keyword: Crockpot Chicken Sausage Jambalaya
Servings: 6
Calories: 405 kcal
  • 1 pound boneless skinless chicken breasts cut into 1-inch cubes
  • 1 pound Andouille sausage sliced 1-inch thick
  • 1 pound medium sized shrimp cleaned and without tails
  • 1 can 28 ounces diced tomatoes, drained
  • 1 large yellow onion chopped
  • 1 large green bell pepper chopped in 1-inch pieces
  • 1 cup celery chopped
  • 1 cup chicken broth
  • 1 teaspoon kosher salt
  • 2 teaspoons dried oregano
  • 2 teaspoons dried parsley
  • 2 teaspoons Cajun seasoning purchased or your own
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon dried thyme
  1. Whisk together the diced tomatoes, the chicken stock and all the dried herbs and spices.
  2. Put the cubes of chicken in the bottom of the crockpot. Add the Andouille sausage, and then the vegetables.
  3. Pour the tomato broth mixture over the other ingredients, cover the crockpot and cook on low for 7 to 8 hours. Add the shrimp during the last 15 minutes of cooking, unless they are frozen, then they should be added during the last 30 minutes of cooking.
  4. Serve the jambalaya over hot cooked rice.
  5. If you can't get the Andouille, try using another firm, spicy sausage, like an Italian, or chorizo.

Make this recipe for Cajun seasoning and keep it in a tightly covered container.

Cajun Seasoning Crockpot Chicken Sausage Jambalaya

1/4 cup paprika
4 teaspoons onion powder
4 teaspoons granulated garlic (or garlic powder)
4 teaspoons kosher salt
4 teaspoons cayenne pepper
1 tablespoon white pepper
1 tablespoon black pepper
1 tablespoon dried basil, crushed
1 tablespoon dried oregano, crushed
1 tablespoon dried thyme, crushed
2 teaspoons dry mustard
1 tablespoon sugar
1 tablespoon chili powder

Mix all ingredients together thoroughly. Keep in a covered container.

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