Slow Cooker Chicken & Sausage Jambalaya
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This easy, toss everything in the crock pot, Jambalaya recipe is filled with delicious spices, veggies, chicken and sausage!
Mardi Gras is coming up in less than a week, and all I can think about is jambalaya, beignets and gumbo!
In March, 2015 I visited New Orleans for the first time and absolutely fell in love with the food, the city and the people!
When I decided to launch Food Blogger Guides to my favorite cities (check out San Diego & New York City), I knew that a New Orleans City Guide must be made!
Since returning from my trip to The Big Easy almost a year ago, I’ve been asked by several friends and followers to recommend my favorite places to eat, drink and listen to live music in New Orleans. That’s why I’m so excited to share my Food Bloggers Guide to New Orleans, featuring my favorite places to eat, stay and play!
While the guide is filled with my favorite spots for beignets, shrimp and grits, and jambalaya in New Orleans, if you can’t make it to the city right now, I’ve got a super easy, super tasty Jambalaya recipe that you can make at home!
I added one of my favorite “special ingredients” ehem… buffalo sauce, to give it just a slightly different spice flavor profile. It turned out SO delicious with a nice kick of heat and tons of flavor!
Slow Cooker Jambalaya Ingredients
- 1 lb andouille sausage (sliced)
- 2 lbs chicken (cubed)
- 1 cup onion (diced)
- ½ cup red bell pepper (diced)
- ½ cup green bell pepper (diced)
- 1 cup celery (diced)
- 3 cloves garlic (minced)
- 28 oz can diced tomatoes
- 2 cups chicken broth
- ½ cup buffalo sauce (or hot sauce of your choice)
- 1 tbsp Old Bay seasoning
- 1 tsp dried parsley
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp cayenne pepper
- ½ tsp red pepper flakes
- ½ tsp kosher salt
- ½ tsp ground black pepper
- 2 cups long grain white rice
Slow Cooker Jambalaya Instructions
Add the sausage, chicken, onion, red bell pepper, green bell pepper, celery, garlic and diced tomatoes to a large slow cooker.
Pour the chicken broth into the slow cooker, then add the buffalo sauce, Old Bay seasoning, parsley, oregano, thyme, cayenne pepper, red pepper flakes, salt and black pepper.
Mix everything together and cook on high for 3-4 hours or on low for 6-8 hours.
About 30 minutes before serving, cook the rice according to package directions, and add to the slow cooker.
Serve the jambalaya topped with a little fresh chopped parsley.
I enjoy the extra “sauciness” of this jambalaya, (after all, that baguette I used to soak up all of that scrumptious sauce would just be sad without it 😉 ) but, if you would like a more traditional, less saucy, jambalaya, you can omit 1 cup of the chicken broth.
What are your plans for Mardi Gras? Have you ever been to New Orleans for the festivities or does your hometown celebrate Fat Tuesday?
I’ll be dancing the night away at the San Diego Mardi Gras party & parade downtown this Saturday! I’m so excited to get a little bit of that New Orleans feel back in my life! I’ll be posting all of the Mardi Gras action on Instagram.
If you’re staying home to celebrate, be sure to toss this Jambalaya in your slow cooker. I know you’ll love it!
Slow Cooker Chicken & Sausage Jambalaya
Ingredients
- 1 lb andouille sausage, sliced
- 2 lbs chicken, cubed
- 1 cup onion, diced
- ½ cup red bell pepper, diced
- ½ cup green bell pepper, diced
- 1 cup celery, diced
- 3 cloves garlic, minced
- 28 oz can diced tomatoes
- 2 cups chicken broth
- ½ cup buffalo sauce, or hot sauce of your choice
- 1 tbsp Old Bay seasoning
- 1 tsp dried parsley
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp cayenne pepper
- ½ tsp red pepper flakes
- ½ tsp kosher salt
- ½ tsp ground black pepper
- 2 cups long grain white rice
Instructions
- Add the sausage, chicken, onion, red bell pepper, green bell pepper, celery, garlic and diced tomatoes to a large slow cooker.
- Pour the chicken broth into the slow cooker, then add the buffalo sauce, Old Bay seasoning, parsley, oregano, thyme, cayenne pepper, red pepper flakes, salt and black pepper.
- Mix everything together and cook on high for 3-4 hours or on low for 6-8 hours.
- About 30 minutes before serving, cook the rice according to package directions, and add to the slow cooker.
Nutrition Facts
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3 Comments on “Slow Cooker Chicken & Sausage Jambalaya”
My husband made this for dinner tonight, and we really enjoyed it. The spice level is fairly high, and I kept blowing my nose, but it was delicious. Thank you!
Hi Holly, sorry about the spice, I tend to like things a little on the spicy side, but I’m glad to hear you enjoyed it!
What a great recipe for a winter day!