Go Back

Jambalaya Recipe

Rosevine Cottage Girls
Course Main Course
Cuisine American
Servings 5 People


  • 1 pound boneless skinless chicken breasts cut into 1-inch cubes
  • 1/2 pound andouille sausage diced
  • 1 28- ounce can diced tomatoes
  • 1 medium onion chopped
  • 1 green bell pepper seeded and chopped
  • 1 stalk celery chopped
  • 1 cup chicken broth
  • 2 teaspoons dried oregano
  • 2 teaspoons Cajun or Creole seasoning
  • 1 teaspoon hot sauce
  • 2 bay leaves
  • 1/2 teaspoon dried thyme
  • 1 pound frozen peeled and cooked shrimp thawed (optional- we have a shrimp allergy in our house so we skip this)
  • 2 cups cooked rice



  • In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
  • Cover, and cook on low for 7 hours or on high for 3 hours.
  • Stir in the thawed shrimp, cover and cook until the shrimp is heated through about 5 minutes.
  • Discard bay leaves and spoon mixture over cooked rice.