Jambalaya is a bold and flavour-packed dish that brings the vibrant essence of Louisiana Creole and Cajun cuisine to your kitchen. Rooted in a rich blend of West African, French, and Spanish influences, this one-pot wonder is the perfect comfort food for anyone craving warmth and spice. With smoky andouille sausage, tender chicken, and succulent prawns, every bite is infused with deep, savoury flavours, complemented by the classic “Holy Trinity” of onion, bell pepper, and celery. Whether you’re looking for a hearty midweek meal or an impressive dish to serve at gatherings, this jambalaya delivers a satisfying balance of heat, spice, and richness.
This versatile recipe can be made effortlessly in a slow cooker for a fuss-free, set-and-forget approach or prepared on the stove for a quicker, hands-on method. The slow cooker version allows the flavours to develop over hours, creating a deeply aromatic dish, while the stove-top method gets dinner on the table in under an hour. Perfect for batch cooking and easy to store, this dish tastes even better the next day as the spices continue to meld. Whether you prefer the slow and steady method or a faster stovetop version, this jambalaya is a guaranteed crowd-pleaser that transports you straight to the heart of New Orleans with every bite.
Cajun Jambalaya
Prep Time: 20 minutes
Cook Time:
Slow Cooker: 6-8 hours on low or 3-4 hours on high
Stove-Top: 45 minutes
Servings: 8-10
Ingredients
450g andouille sausage (or chorizo), sliced
450g raw king prawns, peeled and deveined
450g boneless, skinless chicken thighs, cut into 2.5cm pieces
1 large onion, diced
2 bell peppers (any colour), diced
4 celery stalks, diced
4 garlic cloves, minced
340g long-grain white rice
2 (400g) cans chopped tomatoes
950ml chicken stock
2 tbsp Cajun seasoning
2 bay leaves
1 tsp dried thyme
1 tsp dried oregano
½ tsp cayenne pepper (adjust to taste)
Salt & black pepper to taste
60ml fresh parsley, chopped
4 spring onions, sliced
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Slow Cooker Method
1. Sauté the Sausage & Chicken (Optional) – In a frying pan over medium heat, brown the andouille sausage for a few minutes until slightly crispy. Remove and set aside. In the same pan, sear the chicken pieces until lightly golden (not fully cooked). This step adds extra flavour but is optional.
2. Assemble the Slow Cooker – Add the onions, bell peppers, celery, and garlic to the slow cooker. Then, add the browned sausage, chicken, tomatoes, chicken stock, Cajun seasoning, bay leaves, thyme, oregano, cayenne pepper, salt, and black pepper. Stir well.
3. Cook – Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender.
4. Add Rice & Prawns – Stir in the rice and prawns during the last 30-40 minutes of cooking. If needed, add a little extra hot water or stock to ensure the rice cooks properly.
5. Finish & Serve – Remove bay leaves, stir in fresh parsley, and garnish with sliced spring onions before serving.
Stove-Top Method
1. Brown the Meats – Heat a large heavy-bottomed pan (or Dutch oven) over medium-high heat. Cook the sausage slices until browned, then remove and set aside. Add the chicken and cook until golden, then remove.
2. Sauté Vegetables – In the same pan, add a little oil if needed, then cook the onion, bell peppers, celery, and garlic until softened (about 5 minutes).
3. Simmer the Base – Add the diced tomatoes, chicken stock, Cajun seasoning, bay leaves, thyme, oregano, cayenne, salt, and black pepper. Stir and bring to a simmer.
4. Cook the Rice – Stir in the rice, return the sausage and chicken to the pan, reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally. Add a little more water or stock if needed.
5. Add Prawns – When the rice is almost done, stir in the prawns and cook for another 5 minutes, or until they turn pink and opaque.
6. Serve – Remove bay leaves, stir in fresh parsley, and garnish with spring onions. Serve hot!
Cooking Tips:
Don’t add the shrimp until the end to prevent overcooking
For best results, use long-grain rice as it holds up better during slow cooking
Stir occasionally if possible to prevent rice from sticking to the bottom
If mixture seems too dry during cooking, add more chicken broth 1/2 cup at a time
For extra flavor, brown the sausage and chicken before adding to the slow cooker
Store leftovers in an airtight container for up to 3 days
Optional Add-ins:
Okra
File powder (traditional thickening agent)
Hot sauce for extra heat
Bell peppers of different colors for visual appeal
Serve hot with:
Crusty French bread
Hot sauce on the side
Cold beer or sweet tea
This hearty, one-pot meal is perfect for feeding a crowd and gets better as the flavors meld together. The slow cooker method makes it convenient and allows the flavors to develop fully while requiring minimal hands-on time.
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