Slow Cooker Chicken and Sausage Jambalaya

Jambalaya is a Louisiana creole dish with Spanish and French influence.  We love foods that are packed with flavors.  For years, I have been fixing an old Jambalaya recipe that is cooked on the stove top in a cast iron dutch oven and it’s our favorite.  It includes the rice during the cooking, which absorbs all of the liquid and flavors and is what they call a “dry” jambalaya because there is no liquid left.  The rice alone is fabulous.  However, one day I just wanted to take the same flavors and make it in the slow cooker, minus the rice, and pour it over the rice that I cooked separately.  Why would I want to do that?  Because this is just what I do.  I get a notion and just go with it.

Here I combined Andouille sausage with chicken breasts, some vegetables, tomatoes and herbs in the slow cooker and let it cook all day.  I made the rice separately and poured the jambalaya on top.  It was delicious!  Now, I will say that it does take on a different flavor, just because I did the rice separately.  One day soon, I will make the “dry” version and post it.  It’s still my personal favorite.

Go to recipe

Here’s how I made it.

Slow Cooker Jambalaya

Slow Cooker Chicken and Sausage Jambalaya

Slice the Andouille sausage about 1/4 inch thick.  Also, cut the chicken breasts into 1 inch pieces.

Slow Cooker Chicken and Sausage Jambalaya

In a large skillet, brown the sausage in a single layer over medium heat.

If you want to make it a healthier version, use a turkey sausage.  They’re still packed with delicious flavors and do quite well here.

Slow Cooker Chicken and Sausage Jambalaya

Turn and brown the second side.

Slow Cooker Chicken and Sausage Jambalaya

Scoot the sausages to the outside of the pan.

Slow Cooker Chicken and Sausage Jambalaya

Add the cut up chicken breasts and brown both sides.

Slow Cooker Chicken and Sausage Jambalaya

Add both meats to the slow cooker.

Slow Cooker Chicken and Sausage Jambalaya

In the same pan that you cooked the meats, add some oil and the chopped onions.

Slow Cooker Chicken and Sausage Jambalaya

Add chopped bell peppers.  Stir and saute’ for 3 minutes.

Slow Cooker Chicken and Sausage Jambalaya

Add the garlic…

Slow Cooker Chicken and Sausage Jambalaya

… dried thyme, dried basil, dried parsley and black pepper.  Stir and cook 1 minute to release the flavors.  When I use sausages, I tend to not add salt til the end of the cooking time in the slow cooker because the sausage will have salt already.  Taste test at the end and add the salt if you need it.

Slow Cooker Chicken and Sausage Jambalaya

Pour in the chicken broth and bring to a boil.

Slow Cooker Chicken and Sausage Jambalaya

Pour the vegetable mixture over the meats in the slow cooker.

Slow Cooker Chicken and Sausage Jambalaya

Add the diced tomatoes and stir to get it all mixed together.

Slow Cooker Chicken and Sausage Jambalaya

Cover, set to low and cook 6-8 hours.

Slow Cooker Chicken and Sausage Jambalaya

Serve over cooked rice.

Do you prefer ‘wet’ jambalaya that is poured over rice or the version that is dryer?  I promise to share that recipe soon and link to it here.

Go to top

Here’s the printer friendly recipe.

Slow Cooker Chicken and Sausage Jambalaya

Cook Time: 8 hours

Yield: 6 servings

Slow Cooker Chicken and Sausage Jambalaya

Here I combined Andouille sausage with chicken breasts, some vegetables, tomatoes and herbs in the slow cooker and let it cook all day. I made the rice separately and poured the jambalaya on top. It was delicious!

Ingredients

  • 12 ounces Andouille sausage
  • 2 chicken breast, about 3/4 pound
  • 1 Tablespoon vegetable oil
  • 1 cup yellow onion, chopped
  • 1 cup green bell pepper, chopped
  • 1 1/2 teaspoons minced garlic
  • 1 teaspoon dried thyme
  • 2 teaspoons dried basil
  • 1 Tablespoon dried parsley
  • 1/4 teaspoon black pepper
  • 1 - 14.5 ounce can chicken broth
  • 1 - 15 ounce can diced tomatoes
  • salt to taste
  • cooked white rice

Instructions

  1. Cut the Andouille sausage into 1/4 inch slices and cut the chicken breasts into 1 inch pieces.
  2. In a large skillet over medium heat, brown the Andouille sausage in a single layer. Turn and brown the other side. Scoot the sausage to the side of the pan and add the chicken pieces in the center. Brown both sides.
  3. Add the meats to the slow cooker.
  4. In the same skillet, add the oil, onion and bell pepper. Saute' over medium heat for 3 minutes. Then add garlic, dried thyme, dried basil, dried parsley and black pepper and cook 1 minute.
  5. Pour in the chicken broth and bring to a boil.
  6. Transfer the vegetable mixture over the meat mixture in the slow cooker.
  7. Add the diced tomatoes and stir to get it all mixed together.
  8. Cover, set to low and cook 6-8 hours. Taste test the Jambalaya and add salt to taste. Serve over cooked rice.

Notes

If you want to make it a healthier version, use a turkey sausage. They're still packed with delicious flavors and do quite well here.

https://sweetteawithlemon.com/slow-cooker-chicken-and-sausage-jambalaya/

 

Be the first to comment

Leave a Reply