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TOTAL TIME: Prep: 20 min. Cook: 6-1/4 hours
MAKES: 12 servings

Ingredients

  • 1 pound smoked kielbasa or Polish sausage, sliced
  • 1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 can (14-1/2 ounces) beef broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 celery ribs, chopped
  • 1/3 cup tomato paste
  • 4 garlic cloves, minced
  • 1 tablespoon dried parsley flakes
  • 1-1/2 teaspoons dried basil
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1 pound cooked medium shrimp, peeled and deveined
  • 2 cups cooked rice

Nutritional Facts

1 cup: 228 calories, 11g fat (4g saturated fat), 95mg cholesterol, 692mg sodium, 12g carbohydrate (2g sugars, 1g fiber), 18g protein Diabetic Exchanges:1 starch, 2 lean meat 1 fat

Directions

  1. In a 4-qt. slow cooker, combine the first 12 ingredients. Cover and cook on low for 6-7 hours or until chicken is no longer pink.
  2. Stir in shrimp and rice. Cover and cook 15 minutes longer or until heated through. Yield: 12 servings.
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.


Reviews for Slow-Cooked Jambalaya

AVERAGE RATING
(19)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (1)
3 Star
 (3)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
apschwartz
Reviewed Sep. 22, 2013

"This was my first attempt at Jambalaya and it was wonderful! I used Andouille cajun sausage mainly due to the lack of nitrates in it's ingredient list. Very easy and my family enjoyed it tremendously while watching football on a Saturday evening."

MY REVIEW
Mzok
Reviewed Feb. 18, 2013

"Excellent!"

MY REVIEW
chicker30
Reviewed Jul. 21, 2012

"just add less spice so its not so hot"

MY REVIEW
RaOwBe
Reviewed Dec. 15, 2011

"Very tasty!"

MY REVIEW
tcbolton
Reviewed Dec. 11, 2011

"The perfect cold weather warm up to come home to after a long day. I would even embellish it with more of your favorite meats and spices to give it your own flare."

MY REVIEW
latkechef@gmail.com
Reviewed Dec. 10, 2011

"My mom and girlfriend really liked this recipe and declared it a keeper. I went with the majority of the reviewers and decreased the cayenne by half a teaspoon and it was perfect; just hot enough to keep it interesting but not where all you tasted was heat."

MY REVIEW
dbraves
Reviewed Oct. 31, 2011

"Very easy to make and my family loves it!!"

MY REVIEW
Drktall1
Reviewed Mar. 8, 2011

"My Fiance' and I LOVED this!! I would decrease the amount of pepper just a little to cool it down, but it ROCKED!!"

MY REVIEW
jules.i.m
Reviewed Mar. 1, 2011

"While I agree, this is a gumbo not Jambalaya, it still tastes good and is great form the crock-pot. I didnt add any of the cayenne and used a dash of tabasco instead and I had to leave out the shrimp cause I am allergic to seafood.

I did add some chopped onions and bell peppers (to make the "holy trinity" of creole cooking.
All in all not bad and my family (including small kids) likes it."

MY REVIEW
arb5643
Reviewed Feb. 28, 2011

"I used less of the cayenne, and still it was very spicy !"

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