• 3 boneless, skinless chicken breasts
  • 1 pound smoked sausage (sliced)
  • 1 onion (diced)
  • 1 green bell pepper (diced)
  • 2 stalks celery (finely diced)
  • 4 cloves garlic (minced)
  • 28 ounces crushed tomatoes
  • 2 cups chicken stock
  • 2 cups rice (Uncooked, prepared)
  • 1 tablespoon cajun seasoning
  • 1 teaspoon oregano
  • 1/2 teaspoon thyme
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black ground pepper
Read Directions

NutritionView more



Calories920Calories from Fat490
Total Fat54g83%
Saturated Fat18g90%
Trans Fat2.5g
Calories from Fat490
Total Carbohydrate52g17%
Dietary Fiber6g24%
Vitamin A
Vitamin C

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


Yummly User
Micah B. 8 days ago
Delicious! Husband Loved it! I added a little roux to thicken up the sauce and served over rice!! Thanks for sharing!
Aria 3 Aug
Just okay. Very simple recipe but it felt like it was missing something.
Mr. Ramsey 28 Jul
It was good. I would make this again.
Jesi 16 Jul
This was great! I added sweet corn in with the rice at the end.
Woolsey 9 Jul
Super good but did not care for the sausage
Tynita L. 26 Jun
to much oregano to taste
Ella 12 Jun
love this recipe!! its so easy and works everytime!
It was fantastic!! I will definitely be making it again
Kristen H. 16 May
Husband and Mother loved it!
Abbie 12 Apr
good flavor. very soupy, use less chicken stock and make more rice. not too spicy. my husband really loved it.
Kia S. 29 Mar
It was a hit! I definitepy would make this again
super delecious! Full of flavor!
Hank H. 12 Mar
Flavor was good, but that’s way too much rice. Next time I’ll try half that much. Made this a second time. Cut the rice and chicken stock in half and it was the perfect amount. Instead of mixing everything together, I put the chicken on top. Also, since I got sidetracked and couldn't start it when I should have, I cooked it three hours on high. The chicken was still juicy, which almost never happens with BSB and the crock pot. Chopped it up and mixed it in for an hour on low.
It is delicious! I will definitely be making this recipe again! I started making it too late in the day and ended up having to make something else for dinner today, but I couldn’t get enough of the smell it sent throughout the entire house! I just added the rice and shredded the chicken, and it tastes even better than it smells, which I didn’t think possible! 10/10 would recommend!
Stephee H 9 Feb
This was easy and turned out amazing! I did not freeze the chicken before putting it in the slow cooker; the chicken fell apart in the cooker so I did not need to shred it. Will definitely make this again
Frania M. 6 Feb
It was a good meal to come home to on a cold day.
I’m very sad it was Flavorless
kayla 14 Dec 2017
turned out great! could be spicier! I had 5 chicken breasts, 2 1/2 cups vegetable broth as I never had chicken, then I used diced tomatoes and red pepper as I did not have green and 2 1/2 cups of rice, spicy italian sausage and shrimp. Everyone loved it!
Kerrie K. 14 Oct 2017
I will make this recipe again Great starting point would add a bit more heat with more Cajun spice, red pepper flakes and would top with cheese but overall well received by my family
Jennifer S. 8 Oct 2017
It turned out great tasted really good. I will half next time because it did not keep well, rice broke down probably from the acids in the tomatoes. Otherwise I used frozen chicken, sausage added shrimp at the end.
Eric A. 17 Sep 2017
This was my first time making jambalaya and it was a HUGE hit in my house. Next time I'll add more vegetables and some shrimp. It was so simple and easy to make. Can't wait to try it again!
Rebecca H. 18 Aug 2017
My Family Loved This! Great Answer to a busy week night.
this dish was a big hit at our dinner! super easy to make!
Elizabeth L. 27 Jul 2017
Delicious! Would definitely make again.
Brittany Lord 17 Jul 2017
I would add more spice. My fiancé loved it so I'll probably make it again
Destiny LeRoy 14 Jun 2017
This recipe was great. I added more Cajun seasoning and did it with andouille sausage. I am not 100% I will use the andouille again but it as nice for the extra seasoning!
Lori Sari 30 Mar 2017
Made this today on my day off. I'm from Jersey and I mainly cook a lot of Italian, but I like jambalaya and I had some kielbasa so I gave it a whirl. I followed the recipe, except I used fresh chicken and I cooked it on high for 3 1/2 hours (veggies were a little firm). So maybe next time I would cook 4 or 4 and 1/2 on high, or try sautéing the veggies first. I added the raw rice in the beginning, and also added 2 more cups of chicken broth and 2 cups of water. I did add 12 oz. small shrimp when I shredded the chicken too. It was not watery at all, very thick and rich. The chicken tasted amazing, really tender and juicy. The spice is very mild, and my husband and I both added some extra Cajun seasoning to our bowls (my daughter did not). I think it's a winner and I'll try it again.
Ashley K. 21 Feb 2017
Super yummy! Everybody loved it including my five kids. I did add the raw rice along with four extra cups of water at the beginning with everything else. I decreased the Cajun seasoning to a half a tablespoon. And I used four chicken thighs that were fresh instead of the frozen breasts. I cooked on medium for about three hours. It was also very filling. I think we only ate half of it between the seven of us. My kids are all under the age of 10 FYI
Debbie L. 25 Jan 2017
Made this over the weekend, and it was delicious! I didn't use cajun seasoning since I didn't have any, so I substituted cayenne pepper. It had enough kick to it. I added shrimp in the last 30 minutes of cooking so it could absorb the flavor. I also used fresh chicken and cooked it on high for 2 hours, then switched to low for another 2 hours. The rice helped absorb some of the liquid. Would cut back about 1/2 cup next time. This is a keeper.
Amanda M. 26 Sep 2016
It was very good and made a ton! I used extra Cajun spices, extra celery and hot smoked sausage as we enjoy lots of spice. I didn't use frozen chicken, thawed them first. I cooked it on high for 2 1/2 hours, then on low for another 3. Cooking it on high and not using frozen chicken eliminates that 8 hour cook time in case you get it started later in the day. I'd make it again!