Slow-Cooked Hearty Jambalaya Recipe
- 1 can (28 ounces) diced tomatoes, undrained
- 1 pound fully cooked andouille sausage links, cubed
- 1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1 can (8 ounces) tomato sauce
- 1 cup diced onion
- 1 small sweet red pepper, diced
- 1 small green pepper, diced
- 1 cup chicken broth
- 1 celery rib with leaves, chopped
- 2 tablespoons tomato paste
- 2 teaspoons dried oregano
- 2 teaspoons Cajun seasoning
- 1-1/2 teaspoons minced garlic
- 2 bay leaves
- 1 teaspoon Louisiana-style hot sauce
- 1/2 teaspoon dried thyme
- 1 pound cooked medium shrimp, peeled and deveined
- Hot cooked rice
- 1. In a 5-qt. slow cooker, combine the first 16 ingredients. Cover and cook on low for 6-7 hours or until chicken is no longer pink. Stir in shrimp. Cover and cook 15 minutes longer or until heated through. Discard bay leaves. Serve with rice. Yield: 8 servings.
Reviews for Slow-Cooked Hearty Jambalaya
"My mother is creole and use to make something that tastes similar however she never called it jambalaya. Maybe because it was usually just chicken and sausage. I thought that this had a nice kick (I added cayenne, pepper and a bit more creole seasoning). I think this would be better with cut okra because it tastes almost exactly like my okra and tomatoes. I think next time I will add okra to this!"
"Made this according to recipe except I left the adding of the Louisiana-style hot sauce to each individual according to their personal taste, which worked out perfectly."
"The taste was awesome. I did find that it had a lot of juice. I just drained it off and used it to make some SERIOUSLY good rice!"
"This is amazing! My husband said he felt like he was in New Orleans :) The only thing I did different was to put in raw shrimp and let it cook for about 20 minutes. Excellent recipe, thanks for sharing!"
"I made this for a large family gathering. Many of us had never eaten it before, and it was a hit!"
"I had boneless chicken thighs on hand, which I used instead by cutting them up, salting them and partially cooking them. I omitted the celery and red pepper since I didn't have them on hand, as well as the extra thyme since it was already in my homemade Cajun seasoning.Everyone enjoyed it with hush puppies."
"My husband loves the Cajun seasoning on everything so this recipe was a big hit. We used our own homemade Andouille sausage. It even gets better the next day. THANK YOU !!! Great Recipe !!!!"
"this was delicious.made it for company and they raved about it."
"Am I to assume 1 1/2 tsp minced garlic is dried and not fresh?"
"I love good Jambalaya . I make a simular recipe by using a basic recipe but adding my own extra ingredients ."
"We enjoyed this recipe. Next time, we'll add some okra and maybe a few more veggies. Also, we served it with red beans and rice, along with bread for dipping. All in all, very tasty. Thanks!"
"Big hit with my husband. Much better than an old recipe that I had been using. Thank you for some real *comfort* food."
"Considering how ridiculously easy this is to make (no browning necessary, just throw it all in the pot), I expected a 4-star recipe, but it really is divine. So much better than another highly rated one I tried from this site a few weeks ago (Forgotten Jambalaya). Can't wait to make it again and will probably spice it up more. Not that spicy at all with just 1 tsp hot sauce."
"I was not too excited about this recipe. I thought it was way too spicy which overwhelmed the entire dish."
"My husband loved this!! Will make again soon!"
"So full of flavor! It was wonderful. This dish was fast and easy to make as well as being super yummy :)"
"We love this Jambalaya! It was a big hit at a recent potluck. I used regular smoked beef sausage and it was delicious. For the shrimp, I just used a package of frozen salad shrimp and it worked out just fine. I love the seasonings in this recipe and it is so easy in the slow cooker! Don't let the lengthy ingredient list discourage you from trying this.This was my second time preparing this, but it definitely won't be the last. A definite "keeper" recipe!"
"Very simple to make and worth it. I would make again."
"This truly is the best Jambalaya I've ever tasted. Sometimes I add okra if I have it but otherwise I don't mess with it. It is delicious as is."
"Sorry, but I must disagree, this recipe is not as good as those served in restaurants, it is sooooo much better!!!! I can't wait to make it again. THANK YOU"
"This is absolutely delicious. Couldn't find Andouille so used Chorizo as recommended. A definite keeper. It smelled amazing and I love the fact that there is zero oil added.We also tried serving it over penne pasta like they do at a local restaurant."
"excellent dish - so easy and so tasty. i've received many compliments"
"Best I've ever had! My husband asks for it a few times a month."
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.