Read reviews (21)
Rate recipe
—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.
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
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!!
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013