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Alex's Famous Jambalaya

Prep Time:

20 Minutes

Cook Time:

2 Hours


8 Servings

About the Recipe

Podcast Guest Alex Montgomery shares her family's favorite dinner!


  • 2 lbs boneless chicken thighs or breasts

  • 1 lb smoked andoulle sausage cut to ¼-inch rounds

  • 1 lb shrimp

  • 1 10- oz can mild Rotel tomatoes with chiles, undrained

  • 16 oz chicken stock

  • 1 cup uncooked rice 

  • 1 6 oz can tomato paste

  • 1 onion, diced

  • 1 green bell pepper, diced

  • 4 celery ribs, chopped

  • 6 garlic cloves, minced

  • 2 tsp dried parsley

  • 1 tsp dried basil

  • 1 tsp dried oregano

  • 1 tsp salt


Step 1: Place the chicken in the bottom of the slow cooker and top with the sliced sausage.

Step 2: In a medium-sized mixing bowl, combine the tomatoes, chicken stock, tomato paste, seasonings and diced vegetables. Pour this mixture over the chicken and sausage in the slow cooker.

Step 3: Cover and cook 6 to 7 hours on Low, or 2 to 3 hours on High.

Step 4: Cook the one cup of rice according to package directions.

Step 5: With 30-minutes of cooking time remaining, shred the chicken, add thawed shrimp and cooked rice to the slow cooker. Serve, add hot sauce to taste (Franks in our house!) and enjoy!

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