Slow-Cooked Jambalaya Recipe

4.5 21 19
Slow-Cooked Jambalaya Recipe
Slow-Cooked Jambalaya Recipe photo by Taste of Home
Publisher Photo

Slow-Cooked Jambalaya Recipe

Read Reviews
4.5 21 19
Publisher Photo
—Sherry Huntwork, Gretna, Nebraska
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 6-1/4 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 6-1/4 hours

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

Directions

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.
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

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: 2 lean meat, 1 starch, 1 fat.

  • 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
  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

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Reviews forSlow-Cooked Jambalaya

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apschwartz User ID: 1393337 90680
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 User ID: 7142206 163627
Reviewed Feb. 18, 2013

"Excellent!"

MY REVIEW
chicker30 User ID: 4573589 94282
Reviewed Jul. 21, 2012

"just add less spice so its not so hot"

MY REVIEW
RaOwBe User ID: 705805 176836
Reviewed Dec. 15, 2011

"Very tasty!"

MY REVIEW
tcbolton User ID: 6381159 158392
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 User ID: 6141718 173602
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 User ID: 3740331 176833
Reviewed Oct. 31, 2011

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

MY REVIEW
Drktall1 User ID: 5753993 101801
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 User ID: 1847310 175356
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 User ID: 5613549 107611
Reviewed Feb. 28, 2011

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

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