Jambalaya I

14
CORWYNN DARKHOLME 243

"This is just a touch of New Orleans cuisine, zesty and flavorful! Plus it has the ease of being made in a slow cooker."
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Ingredients

servings 447 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 447 kcal
  • 22%
  • Fat:
  • 12.7 g
  • 19%
  • Carbs:
  • 51.7g
  • 17%
  • Protein:
  • 31.9 g
  • 64%
  • Cholesterol:
  • 165 mg
  • 55%
  • Sodium:
  • 1218 mg
  • 49%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a slow cooker combine and thoroughly mix the ham, onions, celery, bell pepper, tomatoes, tomato paste, garlic, parsley, thyme leaves, cloves, salad oil and rice. Cover and cook on low for 8 to 10 hours.
  2. One hour before serving, turn slow cooker to high. Stir in the uncooked shrimp. Cover and cook until the shrimp are pink and tender.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews

14
  1. 19 Ratings

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Most helpful positive review

This recipe was very good. The only thing that I wasn't pleased with was the rice was too mushy...maybe next time put the rice in a three hours later into the cooking. I also had to add a some ...

Most helpful critical review

This recipe was not good. They should have named it Mushy Rice Jambalaya. Not only that, but the flavor was odd. I would suggest to omit the whole cloves. True, it smelled so nice when it was co...

This recipe was very good. The only thing that I wasn't pleased with was the rice was too mushy...maybe next time put the rice in a three hours later into the cooking. I also had to add a some ...

This recipe was not good. They should have named it Mushy Rice Jambalaya. Not only that, but the flavor was odd. I would suggest to omit the whole cloves. True, it smelled so nice when it was co...

Wish I had read the reviews before I made this! It smelled wonderful but tasted awful.It was very mushy and pasty. We threw most of it away.

Definitely wallpaper paste once it's cooked in the slow cooker for that long. I wasted $ on buying the stuff to try this recipe and to top it all off, I had my parents over to try it as well. It...

Cooking rice all day seems to turn it to "Wallpaper Paste" Not impressed.

This recipe was quite awful. I'm used to jambalaya having a nice spicy heat. This was mushy with an unpleasant flavor. It was nice to prepare in a slow cooker, however, the end result is quit...

This recipe was O.K. I had to add water to it and the rice turned out a bit mushy, but my husband liked it O.K. I modified the recipe and added a dash of Tabasco, cayenne pepper and a bay leaf s...

Sorry, this recipe turned to complete mush, and I ended up throwing most of it out.

My 16 year old son said this was the best thing I had ever made!