Recipe by ANGIEQ
"Something for that day you just don't really want to cook but want to use a slow cooker."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
boneless, skinless chicken thighs, cut into 2-inch pieces
celery, thinly sliced
green bell pepper, cut into 1 inch pieces
medium onion, chopped
1 (28 ounce) can
crushed tomatoes, with liquid
dried Italian seasoning
uncooked orzo pasta
cooked shrimp, peeled and deveined
This was a very tasty dish and the whole family loved it. We did add extra shrimp. The one problem is the cooking time. After about 5 hours on high I noticed it was almost done. If I had left it for 7 -9 as stated then it would have been mush. I had to turn it off for 2 hours and then proceed as directed with the orzo and shrimp. Keep an eye on this when cooking. Great reheated leftovers.
It was OK - not nearly spicy enough, though, and it lacked the flavor of traditional jambalaya, even after adding extra spices. If I were to make this again, I would add a spicy andouille sausage and a heap of cajun seasoning. I only ancini de pepi, so I served it over the traditional hot white rice instead of orzo. My 4 and 6 year olds ate a good portion.
For a jamabalaya made in a crock pot instead of from scratch with the traditional roux, it's not bad. However, since I'm accustomed to the traditional ways of making Cajun and Creole dishes, I'm probably not going to use this recipe all that often. There just seemed to be something lacking about the flavor. Maybe next time I'll up the amount of Cajun seasoning I used in place of the Italian.
Strange version of jambalaya. Aside from that the only part that tasted good in the end was the chicken.
First of all, I made a couple of changes to this recipe. I used a full tsp of salt instead of 1/2 and added about a tbsp of chili powder to give it a little more kick and depth. Also, I didn't have any orzo, so I used instant brown rice. The pros to this recipe are that it is very easy and a great example of slow cooker "make it and forget it". The cons (in my opinion) are that even with the added salt and spices, it was still kind of bland. This is more of a "mock jambalaya" simply because a true jambalaya has a lot more kick and richness created by the roux and cajun spices. However, there is a lot of room for experimentation with this recipe, and I will continue to use it as a base and play around with it.
we made this over the weekend and thought it could use more seasonings. very bland! we added extra shrimp and chicken!
I also added cajun style andouille sausage, a lot more spices, and some Frank's Hot Sauce to make it extra spicy. It definitely hit the spot on this nice snow day! It was pretty easy to make!
simple, fast and delicious, all I did was add about 2 1/2 tablespoons of Old Bay seasoning.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 45
Get quick & easy recipes for your busiest days.
All the game-day eats you need to crush the tailgate competition.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how simple it is to make rich and hearty Creole jambalaya.
See how to make this simple Cajun classic.
An authentic Louisiana recipe for spicy Cajun stew.