Slow Cooker Jambalaya

Show: Quick Fix Meals with Robin MillerEpisode: Slow Cookin'

Rated: 4 stars out of 5Rate itRead users' reviews (154)

RECIPE
COMMENTS & REVIEWS(154)

Cook Time:
7 hr 0 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 7 hr 0 min
Total:: 7 hr 15 min

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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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Comments & Reviews

recipe Slow Cooker Jambalaya
Jennifer Omaha, NE 11-14-2009
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Good and easy - a roux makes it better!!
Rated: 5 stars out of 5

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.Read more
recipe Slow Cooker Jambalaya
Lynn Dallas, TX 11-11-2009
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Perfect!
Rated: 5 stars out of 5

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!Read more
recipe Slow Cooker Jambalaya
DAWN Hoboken, NJ 11-04-2009
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Gets 4 stars because it's so easy
Rated: 4 stars out of 5

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.Read more
recipe Slow Cooker Jambalaya
Julie Lorton, VA 11-02-2009
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Just okay
Rated: 3 stars out of 5

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!Read more
recipe Slow Cooker Jambalaya
Teri Las Vegas, NV 10-10-2009
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It was ok...
Rated: 3 stars out of 5

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...Read more
recipe Slow Cooker Jambalaya
aaron brotor rwougl, LA 09-22-2009
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this is NOT jambalaya
Rated: 2 stars out of 5

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.Read more