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Hearty Jambalaya Recipe

Hearty Jambalaya Recipe photo by Taste of Home

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"I love anything with Cajun spices, so I came up with this slow-cooker jambalaya that’s just as good as that served in restaurants," says Jennifer Fulk from Moreno Valley, California. "If you can’t find Andouille sausage, hot links, smoked sausage or chorizo will also work. I like to serve it with warm cornbread and garnished with sliced green onions."

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Hearty Jambalaya Recipe

Prep: 20 min. Cook: 6-1/4 hours

Yield: 8 Servings

20 375 395

Ingredients

1 can (28 ounces) diced tomatoes, undrained
1 pound Johnsonville® Andouille Dinner Sausage links, cubed
1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 can (8 ounces) tomato sauce
1 cup diced onion
1 small sweet red pepper, diced
1 small green pepper, diced
1 cup chicken broth
1 celery rib with leaves, chopped
2 tablespoons tomato paste
2 teaspoons dried oregano
2 teaspoons Cajun seasoning
1-1/2 teaspoons minced garlic
2 bay leaves
1 teaspoon Louisiana-style hot sauce
1/2 teaspoon dried thyme
1 pound cooked medium shrimp, peeled and deveined
Hot cooked rice

Directions

In a 5-qt. slow cooker, combine the first 16 ingredients. Cover and cook on low for 6-7 hours or until chicken is no longer pink. Stir in shrimp. Cover and cook 15 minutes longer or until heated through. Discard bay leaves. Serve with rice. Yield: 8 servings.

Originally published as Hearty Jambalaya in Simple & Delicious January/February 2007, p35

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Hearty Jambalaya

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(11-15) of 15 reviews

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Reviewed on Jan. 05, 2010 by linbilq@gmail.com

Sorry, but I must disagree, this recipe is not as good as those served in restaurants, it is sooooo much better!!!! I can't wait to make it again. THANK YOU

Reviewed on Apr. 27, 2009 by lilsweetie

This is absolutely delicious. Couldn't find Andouille so used Chorizo as recommended. A definite keeper. It smelled amazing and I love the fact that there is zero oil added.

We also tried serving it over penne pasta like they do at a local restaurant.

Reviewed on Apr. 09, 2009 by sox2775

excellent dish - so easy and so tasty. i've received many compliments

Reviewed on Sep. 05, 2008 by karinmonahan

Best I've ever had! My husband asks for it a few times a month.

Reviewed on Feb. 22, 2008 by badkitty

Yummy!

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