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Meaty Slow-Cooked Jambalaya Recipe

Meaty Slow-Cooked Jambalaya Recipe

Sure makes life easy having this wonderful, full-of-flavor dish stashed away in the freezer! Another plus, you throw it all in the crock pot. No skillet necessary.—Diane Smith, Pine Mountain, Georgia
TOTAL TIME: Prep: 25 min. Cook: 7-1/4 hours YIELD:12 servings

Ingredients

  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 cup reduced-sodium chicken broth
  • 1 large green pepper, chopped
  • 1 medium onion, chopped
  • 2 celery ribs, sliced
  • 1/2 cup white wine or additional reduced-sodium chicken broth
  • 4 garlic cloves, minced
  • 2 teaspoons Cajun seasoning
  • 2 teaspoons dried parsley flakes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 3/4 teaspoon salt
  • 1/2 to 1 teaspoon cayenne pepper
  • 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 package (12 ounces) fully cooked andouille or other spicy chicken sausage links
  • 2 pounds uncooked medium shrimp, peeled and deveined
  • 8 cups hot cooked brown rice

Directions

  • 1. In a large bowl, combine the first 13 ingredients. Place chicken and sausage in a 6-qt. slow cooker. Pour tomato mixture over top. Cook, covered, on low 7-9 hours or until chicken is tender.
  • 2. Stir in shrimp. Cook, covered, 15-20 minutes longer or until shrimp turn pink. Serve with rice. Yield: 12 servings (3-1/2 quarts).

Nutritional Facts

1 cup jambalaya with 2/3 cup cooked rice equals 387 calories, 10 g fat (3 g saturated fat), 164 mg cholesterol, 674 mg sodium, 37 g carbohydrate, 4 g fiber, 36 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.

Reviews for Meaty Slow-Cooked Jambalaya

Sort By :
MY REVIEW
Reviewed Dec. 8, 2015

"This is one of my super picky daughter's favorites! We use crushed tomatoes instead of the diced because she hates the texture of tomatoes. The green pepper gets left out due to my husband.

We have used crawfish instead of the shrimp and played around with different sausages. It is a winner every time!"

MY REVIEW
Reviewed Nov. 29, 2015

"Very tasty recipe. Can substitute different spices in for your taste preference and it's still great."

MY REVIEW
Reviewed Sep. 22, 2015

"PERFECT..WOULDN'T CHANGE A THING"

MY REVIEW
Reviewed Feb. 18, 2015

"What a treat. Spicy but can not put spoon down. I served with no rice and it was full bodied enough. We were experiencing ice storm so no trips to store to buy. I followed recipe to a t except no green peppers in the house. What an easy recipe. I am handicapped, so slow getting around and it took me about 45 mins for prep. All i can say is yummmmm!!"

MY REVIEW
Reviewed Nov. 12, 2014

"Turned out phenomenal, thank you! We don't like things too spicy, so I substituted a smoked sausage for the andouille, used Penzey Cajun Spice mix and omitted the cayenne pepper. Smelled as great as it tasted!"

MY REVIEW
Reviewed Jun. 28, 2014

"Very good flavor and easy to make."

MY REVIEW
Reviewed Apr. 18, 2014

"Very good. The aroma while it was cooking was in itself mouth watering. The taste was fantstic also."

MY REVIEW
Reviewed Feb. 18, 2014

"Very tasty and easy to make. I used white rice instead of brown. Husband does not like brown rice. Used turkey kielbasa for the sausage."

MY REVIEW
Reviewed Jan. 23, 2014

"Fantastic recipe! The only thing I have done differently to this is add deer sausage links! Awesome!"

MY REVIEW
Reviewed Dec. 30, 2013

"Thank you for the wonderful comments on this recipe. It's a favorite at our house."

MY REVIEW
Reviewed Dec. 2, 2013

"Super easy and delicious! We also tossed in some shrimp a few minutes before serving. Great recipe! Will make again soon!"

MY REVIEW
Reviewed Nov. 30, 2013

"The recipe is fantastic!"

MY REVIEW
Reviewed Nov. 18, 2013

"A very easy but full of flavor dish to celebrate the tastes of New Orleans! Diane Smith you out did yourself.,"

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.