Slow Cooker Jambalaya

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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...

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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.

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It wasn't loved nor hated. We added 2 cups rice in the last hour and that worked out well.

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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!

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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.

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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!

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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!

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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!

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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.

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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:-