"This delectable, slow-cooked version of a traditional New Orleans-style dish features chicken, kielbasa and shrimp in a bed of rice that's been seasoned with Creole seasoning, green pepper, celery and diced tomato." — Campbell's Kitchen
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Swanson® Chicken Broth or Swanson® Chicken Stock
green pepper, diced
ground black pepper
stalks celery, diced
1 (14.5 ounce) can
skinless, boneless chicken thighs, cut into cubes
uncooked regular long-grain white rice
fresh medium shrimp, peeled and deveined
Made it just as ordered, except I put in less creole seasoniing(I don't like real hot foods). Tasted great, BUT, the rice turned to mush. I probably would put the rice in later in the cooking. Next time I'm going to cook all the ingredients, minus the rice, in the cooker and cook the rice separate. Then as a final, pour the jambalaya over the rice on the plate.
A true taste of New Orleans. Absolutely perfect for most. A few dashes of Tabasco added the heat I need.
My favorite part about this dish was that it came together quickly and with basically minimal effort, but I couldn't make it again without changing some things. The recipe didn't say whether or not to drain the tomatoes, so I didn't, and found the end result to be more like the consistency of a stew. (Besides the fact that my Cajun husband pointed out that true jambalaya doesn't have tomatoes anyway.) So next time I would either drain the tomatoes or eliminate them altogether. Also, it was way too spicy for our kids, to the point that they couldn't finish their dinner, so I would use less than the 1 T. of Cajun seasoning that is called for.
This isn't nearly as good as my homemade jambalaya, but I will keep the recipe because I typically have all of the ingredients on hand and it's easy to throw together on those days that you're rushed or haven't planned, even if you don't put it in the crockpot until 1 p.m.
Made it according to the recipe. It tasted great, but the rice was WAY to mushy. Next time I'll cook the rice separately and put the the jambalaya over it.
this cam out really good, the whole family really liked it, only thing i would do is cook the rice seperately and then add it to the jumbalaya because it came out a bit mushy, but thank you so much for the recipe definetely cook again!
Tasted good, however the rice MUST go in later on, as by the end it was close to a mushy paste in consistency. As another reviewer also mentioned, I suggest that you also drain the tomatoes before adding them. All that aside, you can't rally beat the flavor.
Not as spicy as I'm used to.
This was horrible! The rice was mush by the time 6 hrs. had gone by. I rinsed the rice off the meat and re-used it in another recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Jambalaya
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 186
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