Slow Cooker Jambalaya that Will Impress Your Guests!
This slow cooker jambalaya brings the bold, aromatic flavours of Cajun cuisine right to your kitchen with very little hands-on work. Tender chicken thighs, smoky andouille sausage, and succulent prawns are simmered low and slow in a rich tomato-based sauce with the classic 'holy trinity' of onion, celery, and green pepper. It's an impressive crowd-pleasing dish that fills your home with incredible aromas and has everyone coming back for seconds. Inspired by Smokin' & Grillin with AB's popular recipe, this is a perfect dish for entertaining or meal prepping.
Watch: Slow Cooker Jambalaya that Will Impress Your Guests!
Original recipe video — click to play
Ingredients
Protein
- 680 g boneless skinless chicken thighs, cut into bite-sized pieces
- 400 g andouille sausage, sliced into rounds
Use any smoked sausage if andouille is unavailable
- 340 g raw king prawns, peeled and deveined
Add in the last 30 minutes of cooking to prevent overcooking
Vegetables
- 1 large onion, diced
- 1 large green pepper, diced
- 3 sticks celery sticks, diced
- 4 cloves garlic cloves, minced
Sauce & Liquid
- 400 g tinned chopped tomatoes
- 240 ml chicken stock
Reduced from typical stovetop quantity as slow cooker retains moisture
- 1 tbsp Worcestershire sauce
- 1 tsp hot sauce(optional)
Louisiana-style hot sauce works best
Seasonings
- 2 tbsp Cajun seasoning
Adjust to taste; use a shop-bought blend or make your own
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp salt
Adjust to taste
- ½ tsp black pepper
- ½ tsp cayenne pepper(optional)
Add more or less depending on your heat preference
Rice
- 300 g long grain white rice, rinsed
Add in the last 25–30 minutes on High, or cook separately and stir in at the end
Garnish
- 2 tbsp fresh parsley, finely chopped(optional)
Sprinkle over just before serving
- 3 stalks spring onions, sliced(optional)
Sprinkle over just before serving
Main
- 1 tbsp olive oil
For browning the meat
Method
- 1
Season the chicken thigh pieces with Cajun seasoning, salt, and black pepper. Set aside.
~5 mins - 2
Heat the olive oil in a large frying pan over medium-high heat. Brown the seasoned chicken pieces on all sides for about 3–4 minutes until golden. Transfer to the slow cooker.
~5 minsTip: Browning adds flavour but you can skip this step if short on time
- 3
In the same pan, brown the sliced andouille sausage for 2–3 minutes until lightly charred on each side. Transfer to the slow cooker.
~3 mins - 4
Add the diced onion, green pepper, celery, and minced garlic to the slow cooker.
~2 mins - 5
Pour in the tinned chopped tomatoes and chicken stock. Add the smoked paprika, dried oregano, dried thyme, cayenne pepper, Worcestershire sauce, and hot sauce. Stir everything together until well combined.
~3 mins - 6
Place the lid on the slow cooker and cook on Low for 5.5 hours or High for 2.5 hours.
Tip: Cooking time is before adding rice and prawns
- 7
Stir in the rinsed long grain rice and the prawns. If your slow cooker is on Low, switch it to High. Replace the lid and cook for a further 25–30 minutes until the rice is tender and the prawns are pink and cooked through.
~30 minsTip: Alternatively, cook the rice separately on the hob and stir it in at the end for more consistent results
- 8
Taste and adjust the seasoning if needed. Serve hot, garnished with freshly chopped parsley and sliced spring onions.
~2 mins
Nutrition
Detailed nutritional information is coming soon. For now, we recommend using a tool like MyFitnessPal to calculate values for your specific brands and quantities.
Frequently Asked Questions
Absolutely. Any good-quality smoked sausage will work well. In the UK, you can use smoked Polish kielbasa or a spicy chorizo for a slightly different but equally tasty flavour. Just make sure it's a pre-cooked smoked sausage rather than a raw one.
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