Slow Cooker Cajun-Style Jambalaya with Andouille Sausage

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

A hearty, slow-cooked Louisiana classic combining smoky andouille sausage, tender chicken, and spicy vegetables in a seasoned tomato base. This american-inspired slow cooker ready in about 255 minutes pairs long grain white rice, chicken broth, can diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz, sliced into 1/2-inch pieces andouille sausage
• 1 lb, cut into 1-inch cubes boneless chicken thighs
• 1 1/2 cups long grain white rice
• 3 cups chicken broth
• 14 oz can diced tomatoes
• 1 medium, diced green bell pepper
• 1 medium, diced onion
• 2, diced celery stalks
• 4, minced garlic cloves
• 2 tbsp Cajun seasoning
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 whole bay leaf
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 12 oz sliced andouille sausage and cook for 4 minutes, stirring occasionally, until browned and fragrant. Transfer to slow cooker.
2. Step 2: In the same skillet, add 1 lb cubed chicken thighs and cook for 5 minutes until lightly browned on all sides but not fully cooked. Transfer to slow cooker.
3. Step 3: Add 1 medium diced onion, 1 medium diced green bell pepper, 2 diced celery stalks, and 4 minced garlic cloves to the skillet. Sauté over medium heat for 5 minutes until softened and fragrant, then add to slow cooker.
4. Step 4: Into the slow cooker, pour 3 cups chicken broth, 14 oz canned diced tomatoes, 1 1/2 cups long grain white rice, 2 tbsp Cajun seasoning, 1 tsp salt, 1/2 tsp black pepper, and 1 bay leaf. Stir everything to combine.
5. Step 5: Cover and cook on low for 4-5 hours or on high for 2-3 hours until rice is tender and liquid is absorbed.
6. Step 6: Remove bay leaf, sprinkle 2 tbsp chopped fresh parsley over the jambalaya, stir gently, and serve hot.