Slow Cooker Jambalaya

Total Time:
7 hr 15 min
Prep:
15 min
Cook:
7 hr

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/2 pound andouille sausage, diced
  • 1 (28-ounce) can diced tomatoes
  • 1 medium onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 stalk celery, chopped
  • 1 cup reduced-sodium chicken broth
  • 2 teaspoons dried oregano
  • 2 teaspoons Cajun or Creole seasoning
  • 1 teaspoon hot sauce
  • 2 bay leaves
  • 1/2 teaspoon dried thyme
  • 1 pound frozen peeled and cooked shrimp, thawed
  • 2 cups cooked rice
Directions

In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.

Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.


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Pairs Well With
Riesling

Peachy, honeyed white wine

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4.1 195
Although I enjoyed this recipe, my family did not. They found it too spicy. I also used the idea to put the uncooked rice in 30 minutes before finished. Great idea! I used too much rice though. If you do this, put in 1 cup of uncooked rice. I would suggest more chicken and less shrimp. Considering I liked it, I will continue to play with it until we get it just right. item not reviewed by moderator and published
I brought this to a work potluck, and everyone gobbled it up. Like another reviewer suggested, I added uncooked rice with 30 minutes left into the cooking time, which allowed the rice to absorb the cooking liquid and made this a truer jambalaya. I left out the shrimp and added extra sausage and chicken. Overall, a decent, easy, slow-cooker friendly jambalaya recipe, but the flavors can't quite measure up to the traditional jambalaya I've made. item not reviewed by moderator and published
I thought it was very good. The only thing I did different was added uncooked rice about 30 minutes before serving it. The rice really absorbs all that juice and is fantastic. It says it serves 4 but 3 hungry college kids demolished the entire thing. I will for sure make this again. Super easy and super tasty item not reviewed by moderator and published
Not sure why so many people are giving this anything above 1 star - my wife and I took two bites and dumped the rest. Not good at all - maybe we're just too used to good and real jambalaya...this was awful. Waaaaay too much liquid, no flavor, etc. item not reviewed by moderator and published
LOVED it! I used boneless skinless chicken thighs and I didn't dice them. I also used Goya Yellow Rice! SUPER SUPER easy!!! Flavor was FAB and I thought it tasted like you slaved all day!! : item not reviewed by moderator and published
Truly FABULOUS ! I used 14 oz/1can tomatos, added garlic and extra celery stalk. Used zataran's creole seasoning. fabulous flavor, super easy. On my GO TO menu list. If you want ALOT of sauce, go ahead and use 28 oz tomatos/2 cans. I just used one can and that was plenty. I also made Zatarans Jambalya rice mix, and spooned this receipe over the top of the rice. The combination of seasonings and proteins was delicious. And this recipe is so super simple to make. LOVE IT ! item not reviewed by moderator and published
This was tasty and satisfying. Not overly spicy, so I think you could amp it up depending on your Cajun spice blend. Served it over Vigo Cajun Jambalaya Rice. Definitely makes enough to feed a small crowd. item not reviewed by moderator and published
Very good! A little too spicy for the family, so I selected a milder sausage, but I love it! item not reviewed by moderator and published
Turned out very good. Did sear the chicken first and that seemed to work well and also added some extra sausage. Will definitely do again. item not reviewed by moderator and published
This was practically fool proof easy to make. I used my large roaster and made it on the deck, for a bon fire party. I tripled the recipe and used boneless, skinless thighs. I also used a quick cook instant rice and just tossed it in about hour 3. I also used both shrimp and scallops and an extra cup of stock. There were at least 5 very different kinds of chili at the party, plus my jambalaya. I'm the only one who came home with an empty slow cooker. item not reviewed by moderator and published
Very easy to make, but fell short of expectations. Not sure I'll make this again (there are plenty of other crock pot recipes I want to try, but if I do there are several things I'd want to fix: As others have mentioned, the chicken was way overcooked and dry - using thighs, searing the chicken first, or adding it later in the cooking would probably help, but kind of defeats the purpose of having an easy crock pot meal. Also, I think 2t of dried oregano is at least 2x too much; it completely overpowered the dish. Most cajun seasoning mixes (I used Emeril's Essence contain both thyme and oregano, so I'd be tempted to drop both of those from the recipe and just up the cajun seasoning to 3 or 4t. item not reviewed by moderator and published
Excellent recipe. I used 1.5 lbs of chicken and 12 oz. of andouli sausage. I also added brown rice with two hours left on cook time and turned up the heat to "high". The brown rice was cooked PERFECTLY and I didn't have to get another pot dirty! It was a little spicy for my little guy (due to the andouli, I think next time I'll use kielbasa. item not reviewed by moderator and published
Love this recipe. It's easy and makes folks think you put in a lot of effort. I've made this multiple times and will again. A definite keeper. item not reviewed by moderator and published
Nice and easy. My whole family liked it. I did sear ne chicken first. item not reviewed by moderator and published
I never made this before and it was a complete hit in my household! Even my husband, who use to live in Louisiana and is quite picky about Cajun-style foods, loved it. Prep was perfect for my "in a hurry mornings." As for it being too soupy...I thought is was fantastic. I like my rice to be saturated with the goodness of those Cajun seasonings! You could always cut back on the chicken broth, seeing as there is plenty moisture from the cooked meats and diced tomato. item not reviewed by moderator and published
This was so wonderful! I've made it many times...And, even for special occasions! Never disappoints-always superb! Thanks Robin--it is so loved by our family-we make it several times a month! Your recipes really help me balance my work/home responsibilities with ease and I appreciate that. I really like your slow cooker options where I can refrigerate and prep the night before to cut down on time during morning rush. item not reviewed by moderator and published
Will do again!! item not reviewed by moderator and published
This dish smelled wonderful while cooking but I was a little disappointed with the outcome. I would suggest searing the chicken in a pan before throwing it into the slow cooker. The chicken and sausage were way overcooked ( I cooked for about 7 hours and grainy. The flavor was just ok, probably will not be making this again. item not reviewed by moderator and published
So I got a new Crockpot from my roommate's parents over Christmas, and I wanted to "Break it In". I made this dish for the first time yesterday using some canned chicken, a couple left-over sausages, and a whole pound of shrimp, along with 2 smaller cans of Italian Tomatoes and the other ingredients called for..... It was a hit; & my roommate loved it. Simple, simple, simple to make. item not reviewed by moderator and published
Delicious and super easy to make!!! A family favorite!! item not reviewed by moderator and published
Delicious! item not reviewed by moderator and published
yummy! item not reviewed by moderator and published
I have never had a true Jambalaya so this review is based upon just finished product, flavor and ingredients. (I am not sure how true this recipe is to Jambalaya. This was super easy and my husband loved the flavors! He is a guy who likes to sweat from the spiciness of his food. I made this for my husband birthday b/c I am going to culinary school at night and he is not much of a cook so I wanted to make sure he at least had a nice meal on his birthday. I cooked the rice (brown rice the night before. The only ingredient I added was garlic. I would defiantly add a roux to thicken it as others have suggested. I did buy Andouille sausage and it was worth it, great spicy flavor. The chicken was very dry though so next time I will shorten the cooking time or possibly use chicken thighs. Football season is almost here so this will be an addition to our Sunday menus to feed the guys. item not reviewed by moderator and published
This is my favorite jambalaya recipe. I use this as the base to my jambalaya, what I cook is my additions to this. I like it and I'm not dead yet. In fact, I double the recipe too. item not reviewed by moderator and published
I love the fact this area is here for R&R. I've learn so much and it helps with trials of recipes. This recipe did need a roux (Thanks to the reviewer there was still liquid left over and I used it to make my rice (Thanks to another reviewer and the recipe was followed the rest of the way except one last thing, it did not take as long as it called for which help with watching out as to not over cook my meat. Dish came out great! Thanks to all the comments (good & bad item not reviewed by moderator and published
Such a warm, spicy and flavorful dish on a cold day! I love to pan sear the hot links sausage before I add it in. It increases the flavor of the sausage for the dish. I also purchase the Jambalaya Rice mix and cook it. I add it in at the end with the shrimp to cook into the stew!! Off The Vine Girl item not reviewed by moderator and published
This is my go-to, cold Sunday afternoon, football watching, eat all day, dish. We love it. It's great to have a slow cooker recipe that can simmer in the cooker all afternoon, and that isn't just pot roast. item not reviewed by moderator and published
We love this dish!!! I make it at least three times a month. Other reviewers have complained about the amount of excess liquid. When I make my rice, I skim out the excess liquid and use it to make the rice. This turns the rice into the most amazing dirty rice you have ever had!!! Thank you Robin for this wonderful dish. item not reviewed by moderator and published
Husband loved this recipe. Reminded him of our trip to New Orleans. Used Saag's Classic, fully cooked, andouille sausage. item not reviewed by moderator and published
Delicious and so easy! item not reviewed by moderator and published
I make this all the time just as the recipe reads and it's perfect!! Don 't change a thing!!! item not reviewed by moderator and published
I probably should have read the reviews beforehand ... I followed the recipe to the t and it didn't turn out that great. The sausage was way over cooked and the chicken was kind of over cooked as well. The sauce was super liquidy. The flavor was okay .. it was spicy with the cajun seasonings but overall it just wasn't that great. Sorry Robin! item not reviewed by moderator and published
Not enough "m's" in yummy to describe this!! Made it for a neighborhood potluck and it was a major hit! The addition of tomato paste gave the sauce a perfect consistency; I tossed in a small can of diced green chilies as well. MOST EXCELLENT!! item not reviewed by moderator and published
Very good. I am from Louisiana and love making Jambalaya but it takes some time. This is a great alternative when I want a slow cooker meal. I added about 4oz of tomato paste to this recipe at the very end and I cut the andouille in rings rather than diced it. The last hour I cooked this on high and added raw rice for about 20-25 minutes. item not reviewed by moderator and published
This is an excellent dish for the slow cooker. I made some changes (see my blog Grabbing the Gusto for details). I added garlic, tomato paste and Worcestershire sauce. I used brown rice instead of white rice, and stirred some of it in during the last 30 minutes to sop up some of the liquid. This one is a keeper; it got rave reviews. item not reviewed by moderator and published
It's great! My husband is a very picky eater and he loved it. I even gave some to my girlfriend, who is a very good cook, and she loved it, also. I will definitely make it again and again. item not reviewed by moderator and published
While I have still yet to get to New Orleans! I can imagine how calling something that is not exactly 'authentic' the real thing may cause a lot of debate! But as long as you know it's not the 'real deal,' then you can let yourself enjoy this recipe :) It has a nice, slow kind of heat but nothing to blow you away, though nice nonetheless. I added a jalapeno as I was out of the right kind of hot sauce. Also used some kind of spicy Italian cured sausage with chili as I can't get andouille in Ireland! And I used boneless, skinless chicken thighs as they have more flavor than breasts and when cooked for long periods are less likely to dry out. Didn't brown them or the onions first as I often do to get more flavor out of a dish. I feel it didn't need that extra step with all the other nice spices going on, plus it would end up adding a bit more fat/oil on top of the sausages if you did that (which I felt was unnecessary for this one), and I wanted to save some time. Speaking of time, the idea of adding a nice, brown roux sounds great and I thought about doing it after reading some of the other reviews but it really does take a long time if you do it the proper way! so I just added a few spoonfuls of cornstarch (in a 'slurry' of course!) at the end, before I added the shrimp. This did help and is a much quicker way of thickening than making a roux (even if it doesn't add the extra flavor, I felt it had plenty on its own!). You should give this a go as it's a nice change from the more usual Slow Cooker recipes out there. item not reviewed by moderator and published
Im from New Orleans, and this by all means not jambalaya. Nice try Robin. item not reviewed by moderator and published
I made this as directed (except I accidentally bought chicken andouille instead of regular) and it was fantastic. I did brown off the chicken and onion before putting them in the crock pot and did not add the chicken sausage until about anhour before serving. It was excellent. I served it with brown rice. It is a little bit liquid, but I can live with that, and the leftovers are perfect. item not reviewed by moderator and published
Busy week, planned for this, cooked high for 7 hours, turned out great. Easy and quick. Husband loved it. That's all that matters. item not reviewed by moderator and published
Great recipe! I followed the recipe other than adding some extra hot sauce to heat things up. Also, about 20 minutes before serving I added a box of Zatarain's Dirty Rice and a can of tomato paste. Wonderful! We loved the taste and the heat. I've been to New Orleans and experienced authentic Jambalaya. We enjoyed this for what it is. A quick and easy alternative. I will definitely make this again! item not reviewed by moderator and published
I had never made jambalaya before as I assumed it would be complicated. This was easy and delicous--made the whole house smell heavenly too. Since we like our food hot, I added some freshly diced jalapenos. item not reviewed by moderator and published
I am a huge jambalaya fan, having lived in New Orleans for several years. I no longer live there so I can't get the real thing, but I was very excited to try this recipe. Although this is not an authentic jambalaya - and probably is not meant to be - it is really flavorful and delicious. I would actually say this is closer to a gumbo than a jambalaya. I read the reviews before making it so I knew that I might need to thicken it with a roux - which I did. I used regular chicken broth instead of low-sodium and it did turn out a bit salty. Next time I will follow the recipe and use low-sodium. Other than that, it was absolutely wonderful!! This dish has all the great flavors of New Orleans. It would be great with some okra in it as well. I will certainly make this one again! item not reviewed by moderator and published
Robin has used this recipe before. . . I have used this recipe many times and this is a hit with my family and pot luck lunches at work. . . coworkers verrrrrrry picky and this recipe got raves. Read reveiws about not authentic jambalaya and think need to weigh convenience, amount of veggies in dish and fat content and flavor and comments from friends and family to decide if hit or not. Could possibly puree a little rice to thicken instead of adding roux to keep healthier than original jambalya. Excellent receipe in my repertoire. item not reviewed by moderator and published
I chop everything the night before, storing meat, veggies and sauce/seasoning seperately so it makes this super easy. I often subsititue turkey sauage for andouille and I add about a teaspoon salt. This helps control the spice for my kids and brings out the flavors a little better, we think. It is one of our favorite meals. I have never had authentic jambalaya but this is how I imagine it tastes. item not reviewed by moderator and published
I just put this together in the crock pot so I have about 7 hours. I didn't find andouille sausage so I substituted natural, 4 pepper sausage which fell apart when trying to cut up. I ended up peeling off the natural casing and making little meatballs which I browned and then added to the jambalaya. I'm really looking forward to having this! I gave a 5 star because of the ease of the recipe and I like the ingredients so I'm pretty sure it's going to be great! item not reviewed by moderator and published
So what if it's not authentic Jambalaya. She never claimed it was. Pizza is not authentic and we still call it pizza. Sheeeeez people! item not reviewed by moderator and published
This recipe was great. It was my first time making jambalaya and the whole family loved it. This recipe is surely a keeper...I did take the suggestion of another rater and did a roux to thicken the sauce. It turned out even better! item not reviewed by moderator and published
After a little modification it was good and really easy. We put all of the ingredients in the slow cooker in the morning and left them on low for 9-10 hours. We also used game pheasant instead of chicken because we had it. Next time I will use more hot sauce. item not reviewed by moderator and published
Very good - also easy - so good to serve a crowd-Nelda item not reviewed by moderator and published
This recipe was wonderful, but a bit faulty due to my substitution of an ingredient. I used one of those "Summer Sausage" included in a Hickory Farm-like gift set. I did not consider the exceptionally high sodium content of the summer sausage, so the dish came out on the salty side. It was too late to drop in some cut potato to absorb the salt....we were so hungry and the dish smelled so good! If you're a frugal cook like me and want to maximize what you have on hand, consider how your substitute affects the outcome. item not reviewed by moderator and published
I was worried about this one when it was cooking. It seemed a little off with the onion, green bell pepper, brothy, tomatoey smell. Plus it seemed to be a lot of oregano (I may lessen that a wee bit next time). It didn't seem to come together until later in the cooking. Because I was worried about it, I wanted to make it a bit thicker with a roux and hoped that would mellow out and meld the flavors a bit. It worked!! The roux made it fantastic!! I think it would have been fine without it - the flavors did seem to come together and on rice it would be good. But adding a vegetable oil roux made it 5 stars for me - thanks reviewers for the suggestion!! Made it on dirty rice. Leftovers were fought over. It also seems to be a pretty healthy dinner. item not reviewed by moderator and published
This is my go-to favorite for ease and crowd pleasing! The only things I do different is that I use Rotel tomatoes & chilis to give it more kick and I do not cook my shrimp first. I just put them in on high setting until pink. Perfect everytime! item not reviewed by moderator and published
I think I'd give it a 3 or 3.5 on taste alone thus far, though. This was my 1st time making it, and it came out more liquidy than I expected. Also, I think 7 hours cooking time was too long given the texture of the andouille (overcooked). I used chicken andouille, so that may have something to do with it. I'll try it again and try to perfect. item not reviewed by moderator and published
The flavor wasn't bad and it smelled WONDERFUL, but the meat was overcooked. It reheated pretty well, just wasn't a favorite. Probably won't make it again! item not reviewed by moderator and published
I agree that this is not traditional jambalaya. After reading several reviews, I used just one can of the diced tomato and added one fresh one. The flavor was good and otherwise the recipe seemed 'mostly' healthy. I did not cook it for near as long, more along the lines of 3-4 hours on low. I think my crock pot cooks hot, so if I would have done it the full 7 hours the chix would have been rubber. I would eat it again...my husband not so much... item not reviewed by moderator and published
I am from south Louisiana and can tell you that this is definitely NOT jambalaya. It is similar to a creole jambalaya but would not pass for proper jambalaya in Louisiana. Please do not claim to know how to cook jambalaya if you only know this recipe. John Folse has a good recipe in his Encyclopedia of Cajun Cooking and there are many good recipes from other sources, but please do not cook this and call it a jambalaya. I have found Food Network sadly inappropriate when giving out recipes for regional dishes. item not reviewed by moderator and published
It wasn't loved nor hated. We added 2 cups rice in the last hour and that worked out well. item not reviewed by moderator and published
I'm from the south, and I've never seen a jambalaya prepared as a sauce poured over rice. We usually don't use tomatoes, unless we're making a Creole jambalaya. The flavors were good, and a lot healthier than my jambalaya! item not reviewed by moderator and published
I have put this in my slow cooker for tonight's dinner. Having read previous reviews regarding too much liquid, I put in a 14oz can of tomatoes to see if that would help, seeing as the recipe calls for way too much liquid for a slow cooker. I also added a Serrano pepper alongside the green pepper and put the vegetables at the bottom of the slow cooker as recommended by the slow cooker manufacturer, as they take longer to cook. Will add my results in a later review. Sounds a good recipe, so we will see. item not reviewed by moderator and published
1) One review already mentioned using thighs, browning them first, & removing them after cooking so that the skin & bones can be removed (chop the chicken at that point). That's a great suggestion & one I used. 2) After seeing that the end result was indeed watery as many reviewers have commented, rather than using tomato paste to try to thicken the jambalaya, I made a roux (using directions from: http://allrecipes.com/HowTo/All-About-Roux/Detail.aspx). The roux (I browned it until it as about the color of peanut butter) provided the perfect thickening and really rounded out the flavor of this dish as compared to the "pre-roux" flavor. With the above two changes this turned out to be the best jambalaya I have ever eaten. Enjoy! item not reviewed by moderator and published
I read the other reviews and since it did seem very liquidy after it cooked a while, I decided to add a cup of uncooked rice to it an hour before it was finished. BIG MISTAKE! The rice was SOOOO mushy after 40 minutes and I think I would have been better off just serving it over already cooked rice like the original recipe said to do. I enjoyed the flavors of everything cooked together but I would add a little extra of all the seasonings if I make it again, I thought there could have been more flavor to it than that. I also used boneless skinless chicken thighs cubed up instead of the breasts and I just got regular smoked saugage for less than half the price of the Andoille and the meats still tasted amazing! Overall it was pretty good, I would make it again but definitly change some things as I go along! item not reviewed by moderator and published
We liked this alot and still have leftovers to finish off tomorrow for lunch. The darn slow cooker was packed. It's very tasty but the sausage was $6, shrimp around $10, plus the chicken plus the other ingredients... it was on the pricey side. It was even better the second day when reheated. Yes, we will make it again and we do recommend it to others. Thumbs up, Robin! item not reviewed by moderator and published
This was a quick and easy recipe. Anyone can do it. My family absolutely loved it, and my husband does not like seafood, but he did not taste the shrimp. item not reviewed by moderator and published
This was truly wonderful. I did as others and put 2 cups of instant rice in 15 minutes before serving. I also added a touch more hot sauce and garlic(preference) I used skinless, boneless thighs instead of breast and smoked sausage. Andouille was $8.00 and I wanted this to be an inexpensive meal. This sausage was only $3.00. This was spot on. Mine only had to cook on low for 5 hours. Thanks Robin:-) item not reviewed by moderator and published
The recipe is fantastic with some minor adjustments. One is adding uncooked rice to the pot about an hour before cooking time ends (I took the advice given by past reviews, and it worked famously). I also added fresh, chopped garlic and hot chilis for a little kick, plus tomato paste to enrich the sauce a bit. I only had chicken leg quarters (bone-in), and I think anything bone-in would be a better choice than boneless. The meat falls of the bone at the end, and it adds better flavor to the dish. My husband LOVED this recipe! item not reviewed by moderator and published
I crave a good-tasting Jambalaya, and to have found a homemade recipe that is spicy, low fat and low on sodium (compared to the store-bought box recipe), I will always fix this tasty version! I used chicken from an already cooked Rotisserie chicken, which kept it moist and saved time. I'm very lucky to have a family that eats anything I fix, but they really liked this recipe too! item not reviewed by moderator and published
This is a great recipe!! As a college student with three roommates and no time this was perfect. It fed all four of us and was delicious. I left out the hot sauce and added garlic but it was great. Its hotter than one would think and is awesome. item not reviewed by moderator and published
I agree with others about it being too watery. Unfortunately I didn't have any tomato paste on hand to add so we had to eat it watery which really diluted the flavor. item not reviewed by moderator and published
I have made this twice already and my 3 yr old loves this!!! The second time I came in from work, put it altogether at 12mn when I got in and woke up to the smell of dinner for the next day. I used 4 cups of rice at the end, not 2 to soak up all the liquid. I am terrible at making rice so I just used 2 packets of the 90 sec Uncle Ben's rice!!! the chicken was just fine, I didnt find it mushy or overdone at all. the spices were just right for my taste, not too hot but enough of a kick. All in all a fabulous dish and YES, it tastes even better the next day!!!!!! item not reviewed by moderator and published
Put this in my slow cooker in the morning on low before I left for work. On my lunch break came home stirred it and put it on keep warm setting. After work came home put slow cooker back on low and added shrimp. It was a great tasting Jambalaya which even my finicky son loved. Will definetly be making again. item not reviewed by moderator and published
This was a great slow cooker recipe! Based on previous reviews, I added the tomato paste at the end to thicken the sauce and a little garlic for fun. It is on the spicy side, especially with the andouille sausage, so consider decreasing the cajun seasoning or using kielbasa instead to tone it down if you don't like spicy. Definitely adding this one to my winter rotation! item not reviewed by moderator and published
I've made this several times and found that chicken thighs work much better than breasts that will be cooked to death after 7 hours in a slow cooker. Even tastier is to brown bone-in, skin-on thighs in a skillet before adding to the slow cooker. The skin and bones add a lot of flavor to this dish. Before serving remove the thighs, let them cool enough to handle then discard skin & bones, cut the meat into bite-sized pieces and add back to the sauce when you toss in the shrimp. item not reviewed by moderator and published
I will definitely NOT be making this recipe again. The chicken was dry and the peppers were mush. The flavors were good, but the dish just isn't suited for slow cooking. My next jambalaya will be done on the stove. item not reviewed by moderator and published
This was a pretty good recipe. I altered it a little bit, with substituting the green peppers for jalapeno & poblano peppers, which made it obviously spicier. I will definitely add this recipe to my regulars. I do suggest using a boxed/seasoned jumbalaya/cajun rice instead of regular white rice, and then mixing the rice in with the chicken/meat mixture. item not reviewed by moderator and published
Tried this for the first time last week - I found that my chicken pieces were really dry, so be careful not to let it go too long. Had just a little heat to it, very warm and cozy. I just wasn't crazy about it, but there wasn't anything really wrong with it. item not reviewed by moderator and published
This was delicious. I halfed all the ingredients because it was just going to be 2 of us eating it. I did NOT add the rice, served it over it and it was perfect. Just a bit spicy but good. My husband took leftovers to wk the next day and said it was even BETTER but definitely spicer the next day. Will definitely fix again. item not reviewed by moderator and published
This was a great dish! I thought it was kind of watery, but once I mixed it with the rice it was great and I know tommorow it will be even thicker. My husband had three bowls. My son did think it was a little spicy so if you have small children you may want to lay off all the hot sauce. It is raining tonight and this was hot and perfect! item not reviewed by moderator and published
but thought that it was a little salty as others mentioned. This could be because I didn't have low-soium chicken broth. I didn't mind that it was "watery" when done, that was just flavor for the rice to soak up! And PLEASE don'e add rice to the slow cooker, just make it seperately and you will be much happier. The only change that I made was instead of andoullle I used Conecuh sausage, which may have added to the salitness of the recipe. Next time, I might sear the chicken with the creole seasoning (used Tony Cachere's), then add it to the slow cooker. Overall, a good, simple recipe. Can't wait to try the left overs.... item not reviewed by moderator and published
My family loved it.. I made a huge hit with my husband and son. They was pretty impressed.. Hey, and I was pretty impressed with myself. item not reviewed by moderator and published
I was very pleased with this recipe. I did add the tomato paste at the end to thicken it up like many reviews suggested. My boyfriend loved it too, it's definitely worth trying! item not reviewed by moderator and published
Thanks Robin for another HIT! item not reviewed by moderator and published
This was definitely a nice change from the old stand by of roast and potatoes that is served out of my slow cooker more than I care to admit. I did make some changes though. To give it more heat/flavor (as many of the reviews stated that it needed), I added an extra stalk of celery, 1 pablano pepper, 2 jalapeno peppers, 3 cloves of garlic, and 1 tsp of cayenne pepper. As suggested, I added two heaping tsps of tomatoe paste at the last hour to thicken the sauce. I also used vegetable stock instead of chicken stalk because that is what I had in the pantry. The only thing that I had a problem with was the cooking time. I cooked it on high for 4 and a half hours. The chicken was done (and very moist and tender I might add), but the vegetables were still a little crunchy. No problem though. I just turned the setting to low and am letting it cook a while longer before we go to bed. Tomorrow the leftovers should be just right. item not reviewed by moderator and published
So easy and great tasting...I added tomato paste also. Would do this receipe again... item not reviewed by moderator and published
I will make this again. I was worried it wouldn't have much heat but it was fine for my wife and all I did was had some Louisianna hot sauce. I also added the tomato paste toward the end along with two cloves of garlic minced at the start. item not reviewed by moderator and published
Didn't want as hot or spicy so used a little less pepper and added the tomato paste towards the end , as others have suggested to make thicker, and it was great. item not reviewed by moderator and published
I am an avid eater of all things southern. This recipe hit the nail on the head! I had even run out of hot sauce (an unforgivable sin in the south) for this recipe but guess what? It didn't matter one bit! I did use Zatarains Creole seasoning as I found the taste to be excellent. I like putting my Jambalaya in a bowl so I mix the rice into the slow cooker at the same time as I add the shrimp. Mmmmmmm, dang good that bowl! item not reviewed by moderator and published
I really enjoyed this recipe. I don't fix many dishes like this, so the flavors were nice. I liked the fact that you could fix it in the crock pot!! item not reviewed by moderator and published
This was a very tasty, easy dinner. I saw the other reviews of inconsistently thinking it was flavorful or bland so I was generous on the seasonings and added 2 diced jalapenos. The flavor was excellent! The chicken was a tiny bit dry as others had said, but I was the only person of 6 who noticed. I only cooked it for 6 hrs on low instead of 7 and I could have stopped it at 5. I would definitely cook this meal again. item not reviewed by moderator and published
Having read prior reviews, I added almost an entire can of tomato paste to the mixture 30 minutes before it was done. That helped thicken it up quite a bit. I also used smoked ham from a local farm instead of the sausage. Since I'd read some reviews that said the chicken was dry, I cut them into large chunks. And I sauteed the veggies and chicken before I added them to the slow cooker to develop the flavors. Overall, it was a winner. item not reviewed by moderator and published
I made this for my husband and he said it was one of his favorites. i added more hot sauce. I also kept the chicken whole until it was finished then i took it out and shredded it. it was very tender. I added cooked rice to the last 20 min of cooking like some reviews recommended. Dont think i would do that again it ended up getting kinda mushy. other than that its was good. item not reviewed by moderator and published
I did use a hot portuguese sausage instead of andouille. I also followed the advice of other posters & added uncooked rice about 1/2hr before cooking time was up. I cooked on HIGH, it only took about 2 1/2 hrs! I did not add celery but did add 1/2 red pepper. I diced all veggies instead of chopping, after reading some people thought the veggies weren't cooked enough. Will definitely make this again! item not reviewed by moderator and published
So it's not a traditional Jambalaya, but the slow cooker method makes it so convenient, who cares? Used the 3 hour on High directions and DID add rice. Excellent week-night dinner. item not reviewed by moderator and published
I added 3 cloves of crushed garlic to the mix and then added 1c of long grain rice (not instant) in the last hour of cooking. I put the shrimp in 20 min before serving. My family loved this meal but it made A LOT for the 3 of us. Next time I will half it or freeze half for another meal. item not reviewed by moderator and published
I found this recipe to e rather good. Although I would not consider it the traditional jambalaya I would say that it is a very good dish. I did make a few adjustments like adding the rice to the dish 30 minutes before serving. I didnt try the tomatoe paste for thickness but 2 cups of rice soaked up the juices which made it non-soupy as other reviewers complained about. Great dish however and I am looking forward to making it again. item not reviewed by moderator and published
Although this is not a traditional jambalaya, it has excellent flavor and is a great prep ahead recipe. I prep everything the night before, and just dump into the crock pot before I leave for work. It also works well to prep a double batch, and freeze half for later. item not reviewed by moderator and published
This recipe sounded great. I made it before work. When I got home the house smelled awesome. However, the taste was just bad...I tried to figure out what it was but I ended up throwing it all away. item not reviewed by moderator and published
This recipe is one bland, big soupy tomato mess! It has no flavor or spice at all... very disapointing! item not reviewed by moderator and published
This was pretty easy to make. I did all the prep work the night before so that helped. It made the house smell awsome all day. I did not use the same sausage as recommended but it was just as good. I also listened to everyone else and added the rice and let cook @ 30 min. My husband LOVED it! Even offered to take for leftovers! item not reviewed by moderator and published
My family really enjoyed this recipe...but I did add Zaterans Dirty rice to the slow cooker and I think that made a big difference. The only mistake I made was that I added it in the begining rather than waiting until I added the shrimp (so the rice was pretty mushy). Next time it will be perfect! item not reviewed by moderator and published
<span>Question AReppond, do you happen to have a really good recipe for jambalaya? I mean true southern jambalaya? I am dying for some and haven't had any in a really long time. I live on the west coast, so no places to get it out here. Only Mexican food out this way. I would be so forever grateful! Thank you. </span> item not reviewed by moderator and published
Going by all of the flooding of positive reviews, I'm going to assume that neither one of you can cook! Must be why, the only good Jambalaya that you have eaten, has been ordered out. item not reviewed by moderator and published

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Slow-Cooker Meals