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—Sherry Huntwork, Gretna, Nebraska
This recipe is:
Diabetic Friendly
Nutritional Facts 1 cup equals 228 calories, 11 g fat (4 g saturated fat), 95 mg cholesterol, 692 mg sodium, 12 g carbohydrate, 1 g fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 fat.
Originally published as Jambalaya in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2008, p60
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Feb. 18, 2013 by Mzok
Excellent!
Reviewed on Jul. 21, 2012 by chicker30
just add less spice so its not so hot
Reviewed on Dec. 15, 2011 by RaOwBe
Very tasty!
Reviewed on Dec. 11, 2011 by tcbolton
The perfect cold weather warm up to come home to after a long day. I would even embellish it with more of your favorite meats and spices to give it your own flare.
Reviewed on Dec. 10, 2011 by quinn67
My mom and girlfriend really liked this recipe and declared it a keeper. I went with the majority of the reviewers and decreased the cayenne by half a teaspoon and it was perfect; just hot enough to keep it interesting but not where all you tasted was heat.
Reviewed on Oct. 31, 2011 by dbraves
Very easy to make and my family loves it!!
Reviewed on Mar. 08, 2011 by Drktall1
My Fiance' and I LOVED this!! I would decrease the amount of pepper just a little to cool it down, but it ROCKED!!
Reviewed on Mar. 01, 2011 by jules.i.m
While I agree, this is a gumbo not Jambalaya, it still tastes good and is great form the crock-pot. I didnt add any of the cayenne and used a dash of tabasco instead and I had to leave out the shrimp cause I am allergic to seafood.I did add some chopped onions and bell peppers (to make the "holy trinity" of creole cooking.All in all not bad and my family (including small kids) likes it.
While I agree, this is a gumbo not Jambalaya, it still tastes good and is great form the crock-pot. I didnt add any of the cayenne and used a dash of tabasco instead and I had to leave out the shrimp cause I am allergic to seafood.
I did add some chopped onions and bell peppers (to make the "holy trinity" of creole cooking.
All in all not bad and my family (including small kids) likes it.
Reviewed on Feb. 28, 2011 by arb5643
I used less of the cayenne, and still it was very spicy !
Reviewed on Feb. 25, 2011 by raileigh13
This is a great tasting recipe that's very easy to make. My only complaint about this recipe is that it turns out VERY spicy. So watch which sausage you put in it because it makes it really spicy. Polish sausage made it too hot for me to eat much of. Also this makes a very large batch. It would definitely serve a crowd!
Reviewed on Feb. 25, 2011 by nfldpride
Delicious, very tasty, even my teenager liked it and he is a very picky eater...hubby asked for seconds...another picky eater...will for sure make it again.
Reviewed on Feb. 25, 2011 by cheriwinkle
momofpsi-12 g. of carbs per serving IS a low carb dish by anyone's standards. Please be polite. Jambalaya purists-I appreciate your sharing what makes jambalaya authentic! I love Cajun food. For this recipe, the cook is using a mere 2 cups of rice for 12 servings-that's 1/6 cup of rice per serving. That's what helps it to be lower carb and why the recipe is more like gumbo. I'm excited to try it, because I love the flavors of Cajun cooking--it's OK with me if I can enjoy a taste of Cajun while keeping my carbs under control.
Reviewed on Feb. 24, 2011 by momofpsj
Too spicy! Plus it is NOT low carb--there's nothing low carb about rice. It I want gumbo, I'll make gumbo.
Reviewed on Feb. 17, 2011 by shellyandabe
I agree with the one review it looks more like a gumbo but it still looks good and I look forward to trying it. One question what is Tony Chacheres and is by all the other spices?
Reviewed on Jan. 27, 2011 by whimsy88
Very good flavor. I agree with a previous reviewer that the 1 tsp. cayenne is too much. I used 1/2 tsp. and it was very spicy - and I like spicy food. Skipped the salt and did not have any flavor loss. Will make this again and try adding okra as suggested by another reviewer.
Reviewed on Jan. 25, 2011 by 39470
this is not jambalaya-but a gumbo. Jambalaya is a rice dish that does not have a soup like base. your liquids are soaked up by the rice. I come from Louisiana and make gumbo and jambalaya all the time
Reviewed on Jan. 24, 2011 by xicota
This recipe is somewhat similar to my own, but I prefer my version: I reduce the amount of cayenne pepper, add Tony Chachere's seasoning, chopped bell pepper and onion. I also use Andouille sausage instead of Polish sausage, and add a small amount of white wine and a pinch of sugar (if needed).
Reviewed on Jan. 24, 2011 by Pammie Sus
We love this recipe. I substitued pre-cooked chicken strips for the chicken and also replaced all of the spices with Tony Chacheres instead. Delicious!!
Reviewed on Jan. 24, 2011 by jjbbg
My only change was to add 8oz. of okra so my family would get a vegetable.
Reviewed on Jan. 20, 2011 by cillajane81
This is one of my family very favorite meals ever!! We just can't seem to get enough of it. Very fast to assemble and come home to a delicous meal! Enjoy you won't be disappointed!!
Reviewed on Jan. 11, 2011 by BANDITBABE
I did not make this in my crock-pot, but a cast iron dutch oven. The recipe was really good, with the exception of the Cayenne pepper. It's too much and doesn't work. It makes the jambalaya way too peppery and spicy. I am from Louisiana, so I love spicy food, but I wound up having to cut the spice with more tomato paste, then sour cream, because it was entirely too hot.I will make this again, but stick to my old standby of Tony Chacheres too taste.Other than that, it was very good. It had a rich flavor and the family loved it.
I did not make this in my crock-pot, but a cast iron dutch oven. The recipe was really good, with the exception of the Cayenne pepper. It's too much and doesn't work. It makes the jambalaya way too peppery and spicy. I am from Louisiana, so I love spicy food, but I wound up having to cut the spice with more tomato paste, then sour cream, because it was entirely too hot.
I will make this again, but stick to my old standby of Tony Chacheres too taste.
Other than that, it was very good. It had a rich flavor and the family loved it.
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