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Chicken and Andouille Sausage Jambalaya

This set-it-and-forget-it twist on a Louisiana favorite is guaranteed to satisfy.

Serving Size:


Active Time:

30 min.

Total Time:

50 min.


  • 3 links andouille sausage, cut into ¼”-thick slices
  • 1½ lbs. boneless, skinless chicken thighs, cut into 1½” pieces
  • ½ tsp. Cajun seasoning
  • 1 onion, chopped
  • 1 (14.5 oz.) can diced tomatoes
  • 1 cup lower-sodium chicken broth
  • ¾ cup frozen peas, thawed
  • 3 cups uncooked instant rice, such as Minute Rice
  • ⅓ cup drained pimento-stuffed green olives, roughly chopped
  • ¼ cup chopped fresh parsley + additional leaves


  1. Coat 4-qt. slow cooker and 12″ nonstick skillet with cooking spray. Heat skillet over medium-high heat. Add sausage; cook, turning occasionally, until browned, about 5 min. Transfer to plate.
  2. Sprinkle chicken with seasoning. In batches, in same skillet, cook chicken, flipping, until browned, 5–6 min. per batch. Place onion in slow cooker. Top with chicken, sausage, tomatoes and broth. Cover; cook on low 4 hrs.
  3. Stir in peas and rice. Cover; cook until rice is tender, 10–15 min. Stir in olives and chopped parsley. Transfer to serving bowl. Garnish with parsley leaves.

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