chicken sausage jambalaya

Celebrate Mardi Gras with this Chicken and Sausage Slow Cooker Jambalaya Recipe. A Cajun favorite made super easy right in your crockpot. A fun, flavorful and festive dinner idea.

Chicken and Sausage Slow Cooker Jambalaya Recipe

Celery Ribs - chopped

Green Bell Pepper - seeded, chopped

Red Bell Pepper - seeded, chopped

Lb Boneless, Skinless Chicken Breast

Andouille Sausage - sliced

Can Crushed Tomatoes

Worcestershire Sauce

Tablespoons Cajun Seasoning

peeled,

Bay Leaves

Oregano

Thyme

Smoked Paprika

Cups Chicken Broth

Salt/Pepper

1½ Cups Long Grain White Rice

Combine all ingredients in large slow cooker except...

Combine all ingredients in large slow cooker except salt, pepper and rice.

Cook on high for 3-4 hours.

Salt and pepper to taste. Stir in rice,...

Salt and pepper to taste. Stir in rice, cover and cook on high for approximately 30 minutes. Check for doneness after 20 minutes then keep a close eye to prevent over-cooking the rice. Add water or broth if necessary.

Discard bay leaves and serve.

This jambalaya recipe is simple to make and full of Cajun flavors.  You&#039;ll enjoy every spicy, savory, bite of chicken, sausage, rice, and the perfect blend of seasonings.

Chicken and Sausage Jambalaya

olive oil

chicken

sausage

onion (see recipe Note for time-saving step)

diced bell pepper

celery (see recipe Note for time-saving step)

tomatoes oregano

chicken broth

parsley

basil

garlic powder

cajun seasoning (Tony Chachere's or Slap Ya Mama)

pepper

salt

uncooked, extra long grain rice

In a heavy 5-quart saute pan over medium-high heat, add olive oil and brown the cut up chicken that has been seasoned with Tony&#39;s (NOTE: this is not the amount in the ingredient list; simply sprinkle the cut-up chicken with a little [or a lot] Tony&#39;s) for 3-5 minutes.  Do not cook the chicken through.  Remove chicken from pot.

Add the sliced sausage to the pot and brown for 5 minutes.  Then add the onion, bell pepper, and celery.  Mix well and scrape bottom of pan to remove and incorporate any browned pieces of chicken and sausage.  Simmer covered on medium heat for about 5 minutes, stirring halfway through cooking.

Return chicken to pot and add the tomatoes, broth, and seasonings above.  Mix well and taste for flavor.  Add raw rice and mix well.  Bring mixture to a boil, cover, and lower heat to medium-low.  Simmer for 10 minutes and then stir mixture to bring rice to the top.&nbsp;

Cover and lower heat (very gentle simmer) and cook another 30 minutes or until rice is done.  Do not lift the lid while the jambalaya is cooking.  Do not boil the jambalaya!  All that&#39;s needed is a slow, gentle simmer. On my stove, it&#39;s the lowest setting.

Alternative Method.  Recipe can be doubled and baked in the oven at 350F for 1 hour.  Looking at the recipe card, you still do steps 1 and 2. BUT for step 3, you will place the browned chicken, browned sausage, onion, bell pepper, and celery into a large roasting pan and add the tomatoes, broth, seasonings, and raw rice. Mix well and taste for flavor. Step 4, bake in the oven for an hour or until the rice is tender. The pan needs to be covered tightly with heavy duty aluminum foil or have a lid that fits well.

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Top 2 chicken sausage jambalaya recipes from across the web

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Chicken and Sausage Jambalaya

The most viewed chicken sausage jambalaya recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine