Photo by: Oxmoor House

Jammin’ Jambalaya

Jambalaya is touted by many as the trademark dish of Cajun cooking. As with gumbo, you’re likely to come across many combinations of ingredients for this seasoned rice dish…this version uses chicken, andouille sausage and shrimp.

"Yum! This feeds a crowd...and everybody loves it!" —Valarie

  • Yield: Makes 11 cups


  • 1 pound boneless, skinless chicken breasts, cubed
  • 1 pound andouille sausage, sliced
  • none 28-oz. can diced tomatoes
  • 1 none onion, chopped
  • 1 none green pepper, chopped
  • 1 cup celery, chopped
  • 1 cup chicken broth
  • 2 teaspoons Cajun seasoning
  • 2 teaspoons dried oregano
  • 2 teaspoons dried parsley
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon dried thyme
  • 1 pound frozen cooked shrimp, thawed and tails removed
  • none Cooked rice


Place chicken and next 6 ingredients in a 5-quart slow cooker. Stir in seasonings; mix well. Cover and cook on high setting one hour; reduce heat to low setting and cook 6 hours. Add shrimp during final 30 minutes of cooking. Serve over cooked rice.


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Jammin’ Jambalaya Recipe