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Dinner Recipes

Slow-Cooker Chicken and Andouille Sausage Jambalaya Recipe Cooks to Tender Perfection

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

When I’m in the mood for something smoky and spicy, Cajun cuisine is usually at the top of my list. This rustic-style food is inspired by rural French cooking and was developed in the Southern United States. Jambalaya, a rice-based dish, is one of my favorite New Orleans specialties! For our easy version, we pulled out our slow cooker and came up with this Chicken and Andouille Sausage Jambalaya recipe.

Andouille is a coarsely chopped pork sausage made with peppers, onions and seasonings. If you can’t find it, you can substitute Polish kielbasa. We cook the sausage with chicken thighs. The rich dark meat is instantly enhanced by all that smoky goodness. The flavors simmer together for several hours. And it turns out so delicious, after just one bite, we know you’ll be coming back for more. Cook along with our video and watch how easy it is. Then leave us a comment below.

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  • 3 links andouille sausage, cut into ¼”-thick slices
  • 1 1/2 lb. boneless, skinless chicken thighs, cut into 1½” pieces
  • 1/2 tsp. Cajun seasoning
  • 1 onion, chopped
  • 1 (14.5 oz.) can diced tomatoes
  • lower-sodium chicken broth
  • 3/4 c. frozen peas, thawed
  • 3 c. uncooked instant rice, such as Minute Rice
  • 1/3 c. drained pimento-stuffed green olives, roughly chopped
  • 1/4 c. chopped fresh parsley + additional leaves


• 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.

• 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.

• 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.


  • Calories: 512
  • Fat: 12 gram
  • Saturated Fat: 4 gram
  • Protein: 37 gram
  • Carbohydrate: 62 gram
  • Fiber: 3 gram
  • Cholesterol: 132 mg
  • Sugar: 4 gram
  • Sodium: 797 mg


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