Chicken and Andouille Jambalaya

Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

Instead of—or in addition to—the andouille, which is quickly sautéed and added in the evening, you could use peeled and deveined shrimp, either whole or diced.


  • 1½ to 2 pounds (680 to 910 g) well-trimmed boneless, skinless chicken thighs
  • 1 (28-ounce/794-g) can whole tomatoes
  • 1 tablespoon vegetable oil
  • 1 onion, diced
  • Salt
  • 2 cloves garlic, chopped
  • 2 to 3 teaspoons Cajun seasoning blend (one that includes salt is fine)
  • 2 ribs celery, cut into ¾-inch (2-cm) pieces
  • 1 green bell pepper, cut into ¾-inch (2-cm) pieces
  • cups (275 g) long-grain white rice
  • 1 (6- to 8-ounce/170- to 225-g) link andouille sausage, diced



Put the chicken in the slow cooker and add the tomatoes and their juices, crushing them with your hand as you add them.

In a large skillet or sauté pan, heat the oil over medium-high heat. When it shimmers, add the onion and a pinch of salt and cook, stirring, until translucent, about 5 minutes. Add the garlic and cook for 1 minute, then scrape into the cooker. Add the Cajun seasoning, celery, and bell pepper. Cover and cook on low for 8 hours.


Season the sauce in the cooker with salt or more Cajun seasoning, if needed.

Put the rice in a sieve and rinse very well under running water. In a 2-quart (2-L) saucepan over medium-high heat, cook the sausage, stirring frequently, until nicely browned, 2 to 3 minutes. Transfer to the cooker. Ladle 2 cups (480 ml) of the liquid from the cooker into the hot saucepan and stir in the rice. Bring to a boil, then cover and cook over the lowest heat until the rice is tender and has absorbed all the liquid, 15 to 18 minutes (it won’t be fluffy like regular cooked rice); add a little more liquid as it cooks, if needed. Gently fold the cooked rice into the chicken mixture in the cooker (the chicken will fall apart into bite-size pieces) and serve.