Make Us Your Home Page
Make Us Your Home Page
Bookmark Allrecipes.com
Bookmark This Page
New Users!
Create your FREE Allrecipes.com recipe box
.
Recipes
|
Ingredients
|
Articles
|
More »
Advanced Search
Glossary Search
Collection Search
User Name
Password
Remember me?
Forgot password?
My Profile
My Stuff
Recipes
Budget Cooking
Recipe Exchange
Holidays
Baking
Christmas
More Recipes Like This
Karen's Slow Cooker Pizza Chicken
Slow Cooker Chicken Creole
Slow Cooker Casserole
Slow Cooker Chicken Curry
Slow Cooker Escalloped Chicken
MORE
Top Related Articles
Secrets of Success for Slow Cooker Chicken (Video)
Super Bowl®: Slow Cooker
Perfect Slow Cooker Chili (Video)
Slow Cookers: Still Hot!
Sunday Dinner: Slow Cooker Pot Roast
Start a Tradition: Slow Cooker Sunday!
Slow Cooker Corned Beef (Video)
Making Slow Cooker Pulled Pork (Video)
Lunch Box: Chicken Pops
slow cooker
Related Collections
Canned Chicken Broth and Stock
Canned Tomatoes
Canned Vegetables
Jambalaya
Seafood
Free Membership
Join the Allrecipes Community!
Contests and Sweepstakes
Create a Recipe Box
Sign Up For Newsletters
Manage Emails
Favorite Products
Comparison Shop
TasteBook
Create-A-Cookbook
Cookbooks
Magazines
Cooking In Style Club
Shop
Culinary Schools
Print This Recipe
Full Page
3x5 Card
4x6 Card
Email This Recipe
Colleen's Slow Cooker Jambalaya
SUBMITTED BY:
CMW111268
PHOTO BY:
Danielle in Dallas
"This recipe came about from a lot of experimenting over the years. My family and friends like this version the best. Serve over cooked rice."
RECIPE RATING:
Read Reviews
(260)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
8 Hrs
READY IN
8 Hrs 20 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 pound andouille sausage, sliced
1 (28 ounce) can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 cup chopped celery
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1 pound frozen cooked shrimp without tails
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.
FOOTNOTES
Serve over your favorite rice.
Did you know Allrecipes is home to over 400 crock pot recipes?
Click here
to visit our complete collection.
ADVERTISE WITH US
ADVERTISEMENT
REVIEWS
Reviewed on Jan. 18, 2008 by
BAC511
X
Full Review
BAC511
Jan. 18, 2008
I have never been a real jambalaya fan...but this is the BOMB! I love the combination of chicken, sausage and shrimp. The only things I do different... I don't like cooked celery, so I omit that...and I serve it over red beans a rice that I make from a package, instead of plain white rice. Oh I also use uncooked shrimp and add it a little earlier to the crock pot...cooked shrimp tends to get too chewy. YUM YUM YUM - always requested...and this year we're having a Cajun themed Christmas of which this dish will be the main meal.
Was this review helpful?
[
YES
]
20 users found this review helpful
I have never been a real jambalaya fan...but this is the BOMB! I love the combination of...
MORE
MORE
Reviewed on Sep. 23, 2007 by
NikkysNiche
X
Full Review
NikkysNiche
Sep. 23, 2007
I thought this was fantastic! I live in New Orleans and believe the taste to be authentic. Due to previous reviews about it being too runny, I drained the tomatoes (I used diced tomatoes with onion, celery, and green peppers). I omitted the pepper (my family doesn't like them), and added 4 or so cloves of sliced garlic (a must!). I used Tony Chachere's seasoning, and only 1/2 tsp. cayenne and I thought it was perfect, but some (like my mother-in-law who is very sensitive), might find it a big spicy (nothing a little sour cream on top won't fix :D). Finally, I planned on adding rice directly in the crock pot, but it turned out to actually be too dry (may be because it cooked for 9 1/2 hours), so I had to cook the rice separately, then stirred it in with about 1/2 cup of extra chicken broth. So easy, and so good!
Was this review helpful?
[
YES
]
18 users found this review helpful
I thought this was fantastic! I live in New Orleans and believe the taste to be authentic. ...
MORE
MORE
Reviewed on Mar. 7, 2005 by
Erica P.
X
Full Review
Erica P.
Mar. 7, 2005
My boyfriend LOVED this dish. The spices and flavor were just right. I made this a few months before our trip to New Orleans. We compared this recipe to the jambalaya at the resturants and this one was a lot better. There wasn't any shrimp in any of them-- only chicken and sausage! I also added crawfish. Just the tail meat- not the whole animal or the shell or anything. I found packaged tail meat in the frozen fish section at the grocery next to the shrimp. *Make sure you rinse the crawfish meat before you add it! Otherwise it tastes a bit like dirt. But it thickens the stew even more and adds more protein!
Was this review helpful?
[
YES
]
13 users found this review helpful
My boyfriend LOVED this dish. The spices and flavor were just right. I made this a few months...
MORE
MORE
Reviewed on Oct. 3, 2006 by
Texas2Step
X
Full Review
Texas2Step
Oct. 3, 2006
O.k., so it's a little soupy. But let me tell you, the flavor of this stuff absoultely rocks!! It's as good as any jambalaya I've had anywhere! And talk about easy! If the "soupiness" bothers you, put your cooked rice in ahead of time and it will absorb liquid. Fortunately, I am able to get andouille sausage in Houston, but I would guess that, if you only had access to kielbasa or smoked sausage, you could kick the cayenne up a notch or two and get the same result. This stuff rocks. Thanks for sharing it with us!!
Was this review helpful?
[
YES
]
12 users found this review helpful
O.k., so it's a little soupy. But let me tell you, the flavor of this stuff absoultely...
MORE
MORE
Reviewed on Mar. 15, 2007 by Cooper
X
Full Review
Cooper
Mar. 15, 2007
Flavor wasn’t bad but it was very spicy. Personally I’d call this soup, not Jambalaya. Jambalaya has rice cooked together with the rest of the ingredients and it‘s not soupy. I’ll stick with a more authentic recipe like the “Oven Baked Jambalaya” on this site. And be sure to try the “Creole Seasoning Blend”, also on this site, IT ROCKS! It’s all the Cajun seasoning you’ll ever need.
Was this review helpful?
[
YES
]
11 users found this review helpful
Flavor wasn’t bad but it was very spicy. Personally I’d call this soup, not Jambalaya....
MORE
MORE
Reviewed on Mar. 9, 2006 by
TIGERHAWK
X
Full Review
TIGERHAWK
Mar. 9, 2006
This is good! I used 4T. of the Creole Seasoning recipe on this site instead of the seasonings listed (gives much more flavor).I also found that 4 hours in my slow cooker is plenty of cooking time and I don't end up with mush!The last 1/2 hour of cooking I add the shrimp and 2C. of instint brown rice.
Was this review helpful?
[
YES
]
10 users found this review helpful
This is good! I used 4T. of the Creole Seasoning recipe on this site instead of the seasonings...
MORE
MORE
Reviewed on Feb. 19, 2005 by SHAWNA BRAV
X
Full Review
SHAWNA BRAV
Feb. 19, 2005
I thought this receipe was very good. My husband says he thought Jambalya should be a little bit more soupy. I used turkey sausage instead and left out the cajun seasoning because my kids will not eat anything with alot of spice. I cooked the rice seperate and then mixed it together. This says it is a serving for 12 (but it made 17 cups for me) enough to have it again for another night. I am putting down information if anyone is interested and this is based on what I used. 1 pound boneless, skinless chicken breast (all fat removed), 1 pound sweet turkey sausage, 14 oz canned diced tomatoes with onions, 14 oz canned diced tomatoes with green chilies, 3/4 c frozen tri colored bell pepper strips (diced), 2 c finely diced celery (4 stalks)-(the second cup was an accident-but turned out good), 1 c 99% fat free chicken broth, 1 1/3 c frozen chopped onion, 1 pound frozen shrimp, 3 c uncooked rice, 2 tsp dried oregano, 2 tsp dried parsley, 1 tsp cayenne pepper, 1/2 tsp dried thyme Information based on a 1 c serving (17 servings)Calories 233.2 / Fat 3.9 / Fiber 1.7 / Sodium 582.6
Was this review helpful?
[
YES
]
10 users found this review helpful
I thought this receipe was very good. My husband says he thought Jambalya should be a little...
MORE
MORE
Reviewed on Jan. 6, 2005 by KAREN7880
X
Full Review
KAREN7880
Jan. 6, 2005
My whole family loved this recipe. I would not cut down on the spices like some suggested. I don't like things too spicy and this had kick, but was not too hot. I also would make the rice separate and pour the jambalaya over it. I tried adding the rice to the crock pot and it absorbed all of the liquid too quickly not allowing the rice to fully cook.
Was this review helpful?
[
YES
]
10 users found this review helpful
My whole family loved this recipe. I would not cut down on the spices like some suggested. I...
MORE
MORE
Reviewed on Nov. 6, 2006 by
ERINXMAS
X
Full Review