- 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
- 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.
Reviews forSlow-Cooked Jambalaya
"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."
"just add less spice so its not so hot"
"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 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."
"Very easy to make and my family loves it!!"
"My Fiance' and I LOVED this!! I would decrease the amount of pepper just a little to cool it down, but it ROCKED!!"
"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."
"I used less of the cayenne, and still it was very spicy !"