Andouille Sausage Crockpot Jambalaya
Of all the andouille sausage crockpot recipes, this jambalaya is the one to make first: a smoky, spicy one-pot dinner with chicken, peppers and rice. Andouille gives the pot deep Cajun flavor, and the slow cooker does the work while you are away.
8
servings20
minutes5
hoursAndouille, chicken and the Cajun trinity cook in a spicy tomato broth, and rice finishes in the pot. It is smoky, hearty and easy.
Ingredients
1 lb andouille sausage, sliced into 1/2 inch coins
1 1/2 lb boneless skinless chicken thighs, cut in 1 inch pieces
1 large yellow onion, diced
1 green bell pepper, diced
3 stalks celery, diced
4 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
2 cups low-sodium chicken broth
2 teaspoons Cajun seasoning
1 teaspoon dried thyme
2 bay leaves
1 1/2 cups long grain white rice, uncooked
1 lb medium shrimp, peeled and deveined (optional)
3 green onions, sliced
Directions
- Add the onion, bell pepper, celery and garlic to the slow cooker.
- Layer the chicken and andouille over the vegetables.
- Pour in the diced tomatoes, tomato sauce and broth. Add the Cajun seasoning, thyme and bay leaves, and stir once.
- Cover and cook on LOW for 4 hours or on HIGH for 2 hours, until the chicken is tender.
- Remove the bay leaves. Stir in the uncooked rice and push it under the liquid.
- Cover and cook on HIGH for 45 to 60 minutes, stirring once, until the rice is tender. Add 1/2 cup hot broth if the pot looks dry.
- If using shrimp, stir them in for the last 15 minutes until pink and opaque.
- Check that the chicken reads 165 degrees F and taste for seasoning.
- Top with green onions and serve with hot sauce.
Notes
- Chicken breasts work but dry out faster, so use thighs if you can. Cajun seasoning is salty, so taste before adding salt. Leftovers keep 4 days in the fridge and reheat with a splash of broth. The rice stays softer after freezing, so freeze without it if you can.
Why jambalaya suits the slow cooker
Jambalaya is a pot of patient flavor. The trinity of onion, pepper and celery softens, the sausage lends its smoke, and the broth turns rust red. A slow cooker holds a steady temperature that never scorches, so the base builds depth without the babysitting you would give a Dutch oven.
Adding the rice late is the key. Cooked from raw in the last hour, it drinks up the flavored broth and each grain tastes like the whole pot.
The result tastes like a pot that stood on a stove all Sunday, which is the point. You get that deep, savory depth for a fraction of the hands-on work.
Ingredient notes
Andouille: Look for a coarse, smoky, pork andouille. It is spicier than kielbasa and brings the signature Cajun heat. If you cannot find it, use smoked sausage and add extra cayenne.
Chicken thighs: They stay juicy through hours of heat. Cut them in generous pieces so they do not fall to shreds.
Long grain white rice: Use regular, not instant or converted rice, and do not rinse it. A little surface starch thickens the pot.
Diced tomatoes: The juice becomes part of the broth. Choose no-salt-added if your Cajun seasoning is salty.
Cajun seasoning: Blends vary a lot. Start with 2 teaspoons, taste, and add more.
Shrimp: Optional, but they make the pot feel special. Buy peeled and deveined, thawed, and add them only in the last 15 minutes so they stay tender rather than rubbery.
Tips for a better pot of jambalaya
Add the rice at the end: The most common mistake is putting rice in at the start. After hours of cooking it turns to mush. Add it when the chicken is done and cook it only until just tender.
Stir once: Rice on the bottom cooks fastest. One stir halfway through prevents a hard layer on top.
Keep the lid on: Every peek drops the heat and adds time. Check once at the 45 minute mark.
Taste and season at the end: Cajun seasoning and andouille both carry salt and spice. Wait until the rice is cooked, then add hot sauce, salt and black pepper to taste.
Swaps and variations
Use turkey sausage for a lighter pot or leave out the shrimp for a simpler version. Add a can of drained okra or a diced jalapeno. For more heat, finish with a few dashes of hot sauce at the table.
Do not use brown rice without adding about 1 more cup of broth and an extra hour. Do not use quick-cook rice either, which breaks down into paste in this pot.
Make it milder by using a smoked sausage and a mild Cajun blend, or hotter by adding cayenne and a diced jalapeno. Diced ham makes a good swap for part of the chicken.
What to serve with it
Jambalaya is a full meal. Serve with crusty French bread, a simple green salad with vinegar dressing and a bottle of hot sauce on the table. Cornbread works well too if you like a sweet contrast to the spice.
Set out hot sauce, lemon wedges and sliced green onions so each person can finish their bowl as they like.
Storing and reheating
Cool the jambalaya within 2 hours and refrigerate in a covered container for up to 4 days. Rice firms up in the fridge, so add a splash of broth when reheating.
Warm in a pot on the stove over medium-low heat or in the microwave, stirring halfway. Freeze for up to 2 months, but expect the rice to be softer.
Add a little water when reheating, as the rice keeps absorbing broth.
Andouille Sausage Crockpot Jambalaya at a glance
- Prep time: 20 minutes
- Cooking time: 5 hours
- Servings: 8 servings
- Ingredients: 15, led by andouille sausage, boneless skinless chicken thighs, yellow onion, green bell pepper
Tips for Andouille Sausage Crockpot Jambalaya
Chicken breasts work but dry out faster, so use thighs if you can. Cajun seasoning is salty, so taste before adding salt. Leftovers keep 4 days in the fridge and reheat with a splash of broth. The rice stays softer after freezing, so freeze without it if you can.
Andouille Sausage Crockpot Jambalaya FAQ
How long does Andouille Sausage Crockpot Jambalaya take?
Andouille Sausage Crockpot Jambalaya takes 5 hours of cooking after 20 minutes of prep.
How many people does Andouille Sausage Crockpot Jambalaya serve?
This recipe makes 8 servings.
What do I need to make Andouille Sausage Crockpot Jambalaya?
15 ingredients, led by andouille sausage, boneless skinless chicken thighs, yellow onion, green bell pepper. Amounts are in the recipe card above.
