Slow Cooker Louisiana-Style Jambalaya with Andouille Sausage

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

A comforting slow-cooked jambalaya with spicy andouille sausage, tender chicken, and a blend of Cajun seasonings reminiscent of Louisiana regional cuisine. This american-inspired slow cooker ready in about 260 minutes pairs andouille sausage, sliced, boneless skinless chicken thighs, diced, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 andouille sausage, sliced
• 1 lb boneless skinless chicken thighs, diced
• 2 tbsp olive oil
• 1 large bell pepper, diced
• 2 stalks celery stalks, diced
• 1 medium onion, diced
• 3 cloves garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes (canned)
• 2 cups chicken broth
• 1 cup long grain rice
• 2 tbsp Cajun seasoning
• 1 tsp fresh thyme, chopped
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp green onions, sliced

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 until browned, then transfer to slow cooker.
2. Step 2: In the same skillet, add 1 lb diced boneless skinless chicken thighs and cook for 5 minutes until lightly browned but not fully cooked; transfer to slow cooker.
3. Step 3: Add 1 large diced bell pepper, 2 diced celery stalks, 1 diced medium onion, and 3 minced garlic cloves to the skillet and sauté for 4 minutes until softened and fragrant.
4. Step 4: Transfer the sautéed vegetables to the slow cooker along with 1 can (14.5 oz) diced tomatoes, 2 cups chicken broth, 1 cup long grain rice, 2 tbsp Cajun seasoning, 1 tsp chopped fresh thyme, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper.
5. Step 5: Stir all ingredients gently in the slow cooker to combine evenly.
6. Step 6: Cover and cook on low for 4-5 hours or on high for 2-3 hours until rice is tender and liquid is absorbed.
7. Step 7: Remove bay leaf, fluff the jambalaya with a fork, and garnish with 2 tbsp sliced green onions before serving.