Slow Cooker Jambalaya

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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!

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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!

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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!

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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.

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Very good - also easy - so good to serve a crowd-Nelda

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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.

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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.

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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!

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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.

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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!