Slow Cooker Sausage and Chicken Jambalaya

Publish date:
Updated on
Sausage and Chicken Jambalaya

Jambalaya is a Louisana dish of meat and rice that usually takes a long time to cook and quite a bit of work, it is often made with shellfish as well.  My version is made kosher and easy in a slow cooker.  Give this easy jambalaya try. 

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 2 boneless skinless chicken breasts (1 lb), cut into 1-inch cubes
  • ½ pound beef sausage, casing removed and crumbled

  • 1 (14.5-ounce) can diced tomatoes
  • 1 medium red onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced

  • 1 cup chicken broth
  • 1 cup white rice, raw

  • 2 bay leaves
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon dried oregano

  • 1 teaspoon hot sauce
  • 3 green onions, chopped


  1. In a slow cooker, combine chicken, sausage, tomatoes, onion, bell pepper, celery, garlic, stock, rice, bay leaves, Cajun seasoning, oregano and hot sauce. 
  2. Cook on high for 3 hours. Remove bay leaves before serving. Garnish with green onion to serve.