Recipe by Mertz1827
"I like to avoid frozen shrimp when I can so I am using dry cured ham instead to this delicious jambalaya! Toss the chicken, sausage, ham, vegetables, and seasonings in the slow cooker and forget about it until dinner time."
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skinless, boneless chicken breast halves - cut into 1-inch cubes
andouille sausage, sliced
Black Forest ham, cut into cubes
1 (28 ounce) can
diced tomatoes with juice
green bell pepper, chopped
Love this recipe! We've made it several times.
Things I've ended up doing different:
-Add chicken after a few hours - we feel it gets to dry when it's in from the beginning.
-Use shrimp instead of ham - which we don't add until the last hour or 2 of cooking.
-Add 1.5c white rice at the last hour or two - this is scary to do, but if you give it enough time, eventually the rice cooks perfect and absorbs the extra liquid.
-No file powder - what is that anyway??
Great recipe for slow cooker! Didn't use file powder, but turned up to high last 30 minutes and added rice to entire mix. Can use instant rice or long grain, but might take longer with long grain. Good for all of our family as we have shrimp haters among us! Boo! Doubled recipe easily and froze half for another night! Thanks!
This was a fun recipe to try for Fat Tuesday! This makes a lot of jambalaya, for sure. I used the published amounts of chicken and sausage, but halved the ham and added about 6 oz shrimp at the end of cooking. I used the spices exactly as published including the file powder, delicious, I would call this a medium spicy hot finished. You may want to half or omit the cayanne if you don't like spicy, but it was perfect for us. This is a breeze to put together and great for weeknights. Thanks for sharing your recipe with AR!
Excellent, and easy peasy. A little extra cajun seasoning for me and I was a happy camper!!
Love this. I followed the recipe pretty closely. I shredded the chicken instead & I also crumbled the sausage instead of cutting into slices. I didn't use ham. I also used dice tomatoes w/ green chiles. I then put it all in the crock pot on high for 4 hours. About an hour before I was ready to eat I made 1.5 cups of white rice & added that to the crock pot, then left that in there on warm for another hour. The only thing I would change is the cayenne pepper. My tongue LOVES spicy, but my stomach hates it. I would only put 1/2 TSP next time, 1 TSP really gives it a kick. I also didn't use file powder. It was freaking delicious though. Especially adding the rice & letting that soak all the flavors for an hour. Yum.
Excellent. Threw in a small can of low sodium V8 cause I wanted to get rid of it. Also tossed in 2 , 14 oz. Cans of tomato, okra & corn cause that's what was handy. The best jambalaya ever.
Seriously good jambalaya!!! But okay, I did make a few changes just to suit our tastes. I skipped the cayenne and the cajun seasoning and just threw in 1 1/2 teaspoons Old Bay seasoning. I also omitted the thyme and file powder and threw in basil instead. At the end, I stirred in 1 1/4 cup of brown rice and some shrimp (in place of the ham). Oh so very, very good!!!
so easy to make and flavorful. Followed recipe except used a red bell pepper instead of green and it turned out amazing. very spicy just the way we like it. would recommend cutting back on spice for anyone that can't handle hotness. thanks for sharing will do again!
* Percent Daily Values are based on a 2,000 calorie diet.
Meaty Slow Cooker Jambalaya
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 170
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