Sausage Jambalaya Recipe

Before Christmas, I bought myself a new slow cooker. I always enjoy using it when the weather is cold. There’s nothing like the house filling up with delicious aromas as our supper cooks. It’s hard to not open the lid and take just a tiny bite. I found this recipe for Sausage Jambalaya in my copy of Cooking Light Slow Cooker Tonight. I had to change a few ingredients because of the lack of selection in our local grocery stores. I think it turned out pretty darn good though. It was just the right amount of hot and spicy. I ate mine minus the rice to keep it low carb. I’ve been craving it since I made it last weekend!

Sausage Jambalaya

Sausage Jambalaya
Serves: 8
  • 2 onions, chopped
  • 1 cup water
  • ½ tsp. Cajun Seasoning
  • 2 chicken breasts, cut into 1-inch cubes
  • 6 hot Italian sausages, sliced
  • 1 (14.5 oz) can diced tomatoes and green chiles, undrained
  • 1 pound medium shrimp, peeled & deveined
  • 4 cups hot cooked rice
  1. Combine first six ingredients in a slow cooker. Cover and cook on low for 8 hours.
  2. Stir in shrimp. Cover and cook on low for 10 minutes or until shrimp are done.
  3. Serve over rice.

Sausage Jambalaya


  1. Modern Day-type Family Man says

    We just made this this past weekend. While not southern and never having Jambalaya, I must say this is incredible! It’s so good, no changes need to be made. Only difference is we used 2 boxes of Jambalaya rice. But, it was so good, people wanted more and we had to use white rice afterwards!

    Looking forward to having this be a staple in our winter diet and maybe trying Andouille.

    Thanks so much! This was a big hit for everyone involved, both the cooking AND eating parts.


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