Jambalaya I Recipe - Allrecipes.com

Jambalaya I

Recipe by  

"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 Edit and Save

Original recipe makes 4 to 6 servings Change Servings
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Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 21, 2003

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 water toward the last of the cooking time.

 
Most Helpful Critical Review
Jul 24, 2003

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 cooking, but we sat down to eat it and I hated it! Don't waste your time with this recipe, it's an insult to Jambalaya.

 
Nov 09, 2003

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.

 
Oct 07, 2005

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's a big joke now between all of us.

 
Jan 02, 2003

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

 
Aug 29, 2002

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 quite poor.

 
Aug 16, 2006

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 so the taste was not bad. I would try this recipe again only I would leave the rice out, cook all day, THEN add cooked rice during the last 45 minutes perhaps?

 
Jul 13, 2003

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

 

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Nutrition

  • Calories
  • 447 kcal
  • 22%
  • Carbohydrates
  • 51.7 g
  • 17%
  • Cholesterol
  • 165 mg
  • 55%
  • Fat
  • 12.7 g
  • 19%
  • Fiber
  • 4.6 g
  • 18%
  • Protein
  • 31.9 g
  • 64%
  • Sodium
  • 1218 mg
  • 49%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

CORWYNN DARKHOLME
232 Followers 0 Saved Recipes
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