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Slow Cooker Jambalaya Recipe

Slow Cooker Jambalaya

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (190)

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Average Rating:

Total Reviews: 190

Showing 11-20 of 190

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  • on July 22, 2012

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    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.

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  • on July 18, 2012

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    Will do again!!

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  • on May 02, 2012

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    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.

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  • on January 08, 2012

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    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.

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  • on December 12, 2011

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    Delicious and super easy to make!!! A family favorite!!

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  • on December 06, 2011

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    Delicious!

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  • on September 04, 2011

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    yummy!

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  • on August 11, 2011

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    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.

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  • on August 06, 2011

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    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.

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  • on May 29, 2011

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    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

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