Recipe: Crock Pot Jambalaya

Okay, this is not technically a jambalaya, but it still tastes really good.  It’s almost like a stew that you add rice to.

I found the base of this recipe here at Taste of Home and made changes.

A note on the sausage. Do NOT use an Italian sausage for this.  If you don’t have andouille, then sub a kielbasa for it (use a turkey one for lower fat).  These come from a regional sausage maker and are quite tasty (and spicy).



  • One 15 ounce can of chicken broth.
  • One 6 oz can of tomato paste
  • One 15 oz can of diced tomatoes (with the juice)
  • 3 ribs of celery, diced
  • 1/4 to 1/2 cup of diced onion
  • 1/2 cup diced green bell pepper
  • 1 clove minced garlic
  • 1 tablespoon of cajun seasoning
  • 1 tablespoon of hot sauce (or less if you prefer – I used more!)
  • 8 ounces of andouille sausage, sliced into rounds
  • 16 ounces of chicken breast cut into bite-size pieces
  • Hot cooked rice for serving

Bite size pieces:


In the crock pot (I have a 6 quart, but 4 would also work), add everything up to the meat into the slow cooker and stir well.  Then add in the meat. 

Crock Pot Jambalaya

Here is the cajun seasoning we used. 


One of John’s customers sent him this (she makes it).

Cover and cook on low for 4-5 hours.  During the last 20 minutes of cook time, start the rice.

Here is the bowl to which I added a 1/2 cup of rice.

Crock Pot Jambalaya

The leftovers were awesome, too!  Reheated and it looks more like traditional jambalaya! 

Crock Pot Jambalaya

Laughing because I used the same bowl on both days to eat this, washed of course…  You could certainly eat this as is without the rice as sort of a stew.  It’s nice and spicy, too!

Nutrition:  This made 5 large servings for us.  Dividing the entire batch by 5 (between 1-1/4 and 1-1/2 cups) and you get:

210 calories, 7 grams of fat, 26 grams of protein, 8 grams of carbs and 2 grams of fiber.  Of course, your mileage will vary depending on the sausage that you use.

Add 100 calories per serving if you add 1/2 cup of cooked rice. 

This will be made again!


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14 thoughts on “Recipe: Crock Pot Jambalaya

  1. Cammy@TippyToeDiet

    Looks like jambalaya to me! Why do you consider it not to be?

    Down here, if it’s got the sweatin’ onions, garlic and peppers and the sausage and tomatoes, most folks would consider it to be jambalaya once you add the rice (or pastalaya if you use pasta). It’s one of those ‘whatever you have’ stews. 🙂
    Cammy@TippyToeDiet´s last blog post ..Automation is Overrated Anyway

    1. Lori Post author

      Technically, jamabalaya is cooked with the rice in it and not added after. Same ingredients, though, pretty much.

    1. Lori Post author

      I added cooked rice after instead of having it cooked with all the items, which is more a traditional jambalaya. I think it’s usually drier because of that – this is liquidy. I wonder if it would work to add the raw rice to the slow cooker without it getting dried out?

      1. Helen

        Yes, I think you could add the rice about a half hour before you want it to be done and turn the heat to high and it would cook just fine. I vaguely remember doing a jambalaya in my crockpot where I did just that. Oh, and I added shrimp with the rice too!
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  2. Biz

    I am totally going to make this – except sub in brown rice. I loved this line of this post:

    1 tablespoon of hot sauce (or less if you prefer – I used more!) More is always necessary! 😀
    Biz´s last blog post ..I Really Missed My Coffee

  3. Marianna

    That jambalaya looks so good! And the North Country Smokehouse is located in my old home town! Thanks for the flashback!


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