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Forgotten Jambalaya

 Forgotten Jambalaya
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
11 ServingsPrep: 35 min. Cook: 4-1/4 hours


  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (14-1/2 ounces) beef or chicken broth
  • 1 can (6 ounces) tomato paste
  • 3 celery ribs, chopped
  • 2 medium green peppers, chopped
  • 1 medium onion, chopped
  • 5 garlic cloves, minced
  • 3 teaspoons dried parsley flakes
  • 2 teaspoons dried basil
  • 1-1/2 teaspoons dried oregano
  • 1-1/4 teaspoons salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon hot pepper sauce
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 pound Johnsonville® Smoked Sausage, halved and cut into 1/4-inch slices
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • Hot cooked rice


  • In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste.
  • Stir in the celery, green peppers, onion, garlic and seasonings.
  • Stir in chicken and sausage.
  • Cover and cook on low for 4-6 hours or until chicken is no longer
  • pink. Stir in shrimp. Cover and cook 15-30 minutes longer or until

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Forgotten Jambalaya (continued)

Directions (continued)

  • shrimp turn pink. Serve with rice. Yield: 11 servings.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.