Slow Cooker Jambalaya

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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.

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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.

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Im from New Orleans, and this by all means not jambalaya. Nice try Robin.

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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.

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Busy week, planned for this, cooked high for 7 hours, turned out great. Easy and quick. Husband loved it. That's all that matters.

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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!

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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.

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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!

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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.

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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.