Forgotten Jambalaya

Name: Forgotten Jambalaya
Prep time: 35 min
Cook time: 4 h 15 min
Total time: 4 h 50 min
Yield: 11 servings.
Ingredients: 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® Fully Cooked Smoked Sausage Rope, halved and cut into 1/4-inch slices; 1/2 pound uncooked medium shrimp, peeled and deveined; Hot cooked rice

During chilly months, I fix this jambalaya recipe 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

Ingredients

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® Fully Cooked Smoked Sausage Rope, halved and cut into 1/4-inch slices
1/2 pound uncooked medium shrimp, peeled and deveined
Hot cooked rice

Directions

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 shrimp turn pink. Serve with rice. Freeze option: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts

1 cup: 230 calories, 13g fat (5g saturated fat), 75mg cholesterol, 1016mg sodium, 9g carbohydrate (5g sugars, 2g fiber), 20g protein.

Originally published as Festive Crockpot Jambalaya in Taste of Home February/March 2008

Reviews

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Average Rating:

penaltybox02

Mar 1, 2018

Super easy to make. This is my favorite Jambalaya recipe.
LYNN3029

Feb 19, 2018

I made this according to the recipe and it was wonderful. Served it for company. Everyone loved it.
Cesar

Dec 23, 2017

I lived in Baton Rouge, and I can honestly say that this is pretty good. Deddmen you can keep your real Jambalaya. You don't see me getting mad at non Hispanic restaurants for making Tacos.
lynneweso

Sep 13, 2017

Calm Down, deddmen; you'll get your pressure up. ;0) There are all kinds of tastes; all types of cooks. This is a good crockpot gumbo-like dish ... works great for weeknights. Maybe sometime we can go down to Louisiana and enjoy real Jambalaya. This is fine for what it is.
deddmen

Sep 13, 2017

This Is Not Jambalaya!! This is some kind of sauce served Over Rice!With Real, Actual, Cajun Jambalaya; the Rice is cooked in with all of the other ingredients!! That way the flavor is In the rice Not Sitting On Top Of It!! I can't believe the other reviewers liked this recipe!!! They Must have been from up north or someplace where cooking with spice is a Novelty Thing! Come down south to the Jambalaya Festival in Gonzales, Louisiana one year and you'll taste REAL JAMBALAYA!!
swinny

Apr 24, 2017

Tasty. Did not have any shrimp so I skipped out of this ingredient and dish was still tasty!!!
Bakedwithlove

Mar 5, 2017

My family loves it!!!
mamashari

Feb 19, 2017

This is the most wonderful recipe for jambalaya I've ever seen! I followed the recipe exactly (except I forgot the hot sauce). I left for a short shift at work and when I came home, 5 hours later, the whole house smelled heavenly. Thank you for the deliciousness!
SRAdair

Feb 15, 2017

A wonderful recipe! I was short on time and made this in my Instant Pot. Served over brown rice. It turned out great! Definitely will fix this again and sharing with foodie friends! Second time: Again, in the Instant Pot. This time I sauted the onion, green pepper, celery for a few minutes then added spices and garlic and cooked about a minute, then added chicken and sausage stirred a bit, then added all the other ingredients. Then cooked on the slow cooker setting for 2-1/2 hours, added shrimp and cooked another half hour. I love this recipe. So easy.
Kasha

Feb 8, 2017

Made this with some super spicy sausage, so cut back on the hot sauce just a little. Tasted great not "crock pot like" at all!