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Colleen's Slow Cooker Jambalaya

SUBMITTED BY: cms111268 PHOTO BY: TRIPLEBINKIE

"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."

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PREP TIME	20 Min
COOK TIME	8 Hrs
READY IN	8 Hrs 20 Min

SERVINGS

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Servings
USMETRIC

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

What to Drink?
	Riesling
	Sidecar
	Cherry Limeade I

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.
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REVIEWS

Reviewed on Sep. 23, 2007 by NikkysNiche

I thought this was fantastic! I live in New Orleans and believe the taste to be authentic. ... MORE

Reviewed on Jan. 18, 2008 by BAC511

I have never been a real jambalaya fan...but this is the BOMB! I love the combination of... MORE

Reviewed on Feb. 19, 2005 by SHAWNA BRAV

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 4.30 star rating.

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

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39 users found this review helpful

I thought this receipe was very good. My husband says he thought Jambalya should be a little... MORE

Reviewed on Oct. 3, 2006 by Texas2Step

O.k., so it's a little soupy. But let me tell you, the flavor of this stuff absoultely... MORE

Reviewed on Mar. 9, 2006 by TIGERHAWK

This is good! I used 4T. of the Creole Seasoning recipe on this site instead of the seasonings... MORE

Reviewed on Mar. 7, 2005 by Erica P.

My boyfriend LOVED this dish. The spices and flavor were just right. I made this a few months... MORE

Reviewed on Jan. 6, 2005 by KAREN7880

My whole family loved this recipe. I would not cut down on the spices like some suggested. I... MORE

Reviewed on Mar. 15, 2007 by Cooper

Flavor wasn’t bad but it was very spicy. Personally I’d call this soup, not Jambalaya.... MORE

Reviewed on Nov. 6, 2006 by ERINXMAS

This was wonderful! I assembled it the night before a company potluck, then took it to work... MORE

Reviewed on Nov. 1, 2005 by RACHNR

Full Review

RACHNR
Nov. 1, 2005

Great recipe/base that you can dress up or down depending on your purpose. For those who have said it's expensive or that there's still a lot of prep time, here is what I do for a last-minute version that makes it cheaper, faster, and more pantry-savvy: Replace broth with boullion+water, use Kraft jambalaya seasoning (comes in a large spice container in the spice aisle), frozen chicken breasts, and 1/2 bag of BirdsEye frozen Pepper Stir-Fry (just red/yellow/green peppers and onions). I throw all of that plus remaining ingredients in the crock pot, leaving the breasts frozen/whole. After 8 hours on low, I slice up the chicken and add instant rice and cook 25 more min. Drops prep time to about 3 min. to slice celery & sausage, and another couple minutes to throw everything in pot. This version is never quite up to the standards of using fresh veggies, customizing spices, etc. but it is good for something that is no-fuss, and not too pricey. I don't have kids, but I constantly cook for my boyfriend's friends. And after working all day I’d rather not waste my time or money making them meals that I slave over with fresh and/or expensive ingredients. This is the perfect answer for that! On a different note, to commenter WHATAYAWANT: get a new butcher!! Andouille sausage may not be as common as italian, but even before this recipe I knew what it was. And I do NOT cook a lot, nor do I even really like sausage. Outrageous that a butcher wouldn't have even heard of it.

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16 users found this review helpful

Great recipe/base that you can dress up or down depending on your purpose. For those who have... MORE

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