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During chilly months, I fix this jambalaya at least once a month. It’s so easy…just chop the vegetables, dump everything in the slow cooker and forget it! Even my sons, who are picky about spicy things, like this dish.—Cindi Coss, Coppell, Texas
This recipe is:
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Nutritional Facts 1 cup calculated without rice equals 230 calories, 13 g fat (5 g saturated fat), 75 mg cholesterol, 1,016 mg sodium, 9 g carbohydrate, 2 g fiber, 20 g protein.
Originally published as Forgotten Jambalaya in Taste of Home February/March 2008, p33
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 May. 07, 2013 by kellington59
My husband who hates chicken, loves this dish. I've cooked it in the crockpot and stove pot and both are delicious.
Reviewed on Apr. 03, 2013 by danthecook
We both loved it! I've made several different versions of jambalaya and this is possibly my favorite. I was able to add the shrimp after about 3 1/2 hrs and I cut the tobasco and cayenne in half. It was perfect, my wife said. Will def fix again!
Reviewed on Apr. 01, 2013 by christycincy
This was a very easy jambalaya to make. It had just the right amount of spice for me. Very hearty and filling.
Reviewed on Mar. 28, 2013 by joedebfry
Excellent! We love the flavor and it's easy to make. I'll make this often.
Reviewed on Feb. 26, 2013 by parelius
This just did not hit me like I thought it would. Like others, I think the cooking time was way too long and caused the meat to get dry. The overall flavor just wasn't there.
Reviewed on Feb. 24, 2013 by mercougar
I absolutely love this recipe!!! I didn't like the overpowering smoked sausage flavor the first time I made this (personal preference) so I eliminated the smoked sausage altogether the second time I made it and it still turned out incredible!
Reviewed on Feb. 18, 2013 by Janel VK
This is so easy and so very good. I questioned whether Jambalaya made in the crock pot could have the flavor I so enjoy but I am now a believer. I will be making this again. I used imitation crab in place of the scrimp.
Reviewed on Feb. 17, 2013 by pavlokat
My Savannah, Georgia bred husband says it is the best he has ever had! That's a winning vote in my book!!!
Reviewed on Feb. 04, 2013 by ginny3235
This recipe is delicious exactly as written and with or without the shrimp. In spite of the long list of ingredients it is very easy and quick to get in the slow cooker, and especially easy when using frozen chopped onions and green peppers. I wouldn't change a thing. Received family stamp of approval!
Reviewed on Jan. 21, 2013 by Tiffany6989
Overall, this was good. It was a bit overcooked when I checked it at 4 hours. It was my first time using a slow cooker though, so that could be my fault. I might make it again, but it gave my husband heartburn last time.
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