Name: Colleen's Slow Cooker Jambalaya
Prep time: 20 min
Cook time: 8 min
Total time: 8 min
Ingredients: 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes; 1 pound andouille sausage, sliced; 1 (28 ounce) can diced tomatoes with juice; 1 large onion, chopped; 1 large green bell pepper, chopped; 1 cup chopped celery; 1 cup chicken broth; 2 teaspoons dried oregano; 2 teaspoons dried parsley; 2 teaspoons Cajun seasoning; 1 teaspoon cayenne pepper; ½ teaspoon dried thyme; 1 pound frozen cooked shrimp without tails

This recipe came about from a lot of experimenting over the years. My family and friends like this version the best. Serve over cooked rice.

Colleen's Slow Cooker Jambalaya

chicken breast

andouille sausage, sliced

tomatoes

onion,

green bell pepper, chopped

celery

chicken broth

oregano

parsley

Cajun seasoning

cayenne pepper

thyme

shrimp

In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.


Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.


I thought this was fantastic!  I live in New Orleans and believe the taste to be authentic.  Due to previous reviews about it being too runny, I drained the tomatoes (I used diced tomatoes with onion, celery, and green peppers).  I omitted the pepper (my family doesn't like them), and added 4 or so cloves of sliced garlic (a must!).  I used Tony Chachere's seasoning, and only 1/2 tsp. cayenne and I thought it was perfect, but some (like my mother-in-law who is very sensitive), might find it a big spicy (nothing a little sour cream on top won't fix :D).  Finally, I planned on adding rice directly in the crock pot, but it turned out to actually be too dry (may be because it cooked for 9 1/2 hours), so I had to cook the rice separately, then stirred it in with about 1/2 cup of extra chicken broth.  So easy, and so good!

I thought this receipe was very good.  My husband says he thought Jambalya should be a little bit more soupy.  I used turkey sausage instead and left out the cajun seasoning because my kids will not eat anything with alot of spice.  I cooked the rice seperate and then mixed it together.  This says it is a serving for 12 (but it made 17 cups for me) enough to have it again for another night.  

I am putting down information if anyone is interested and this is based on what I used.  1 pound boneless, skinless chicken breast (all fat removed), 1 pound sweet turkey sausage, 14 oz canned diced tomatoes with onions, 14 oz canned diced tomatoes with green chilies, 3/4 c frozen tri colored bell pepper strips (diced), 2 c finely diced celery (4 stalks)-(the second cup was an accident-but turned out good), 1 c 99% fat free chicken broth, 1 1/3 c frozen chopped onion, 1 pound frozen shrimp, 3 c uncooked rice, 2 tsp dried oregano, 2 tsp dried parsley, 1 tsp cayenne pepper, 1/2 tsp dried thyme  Information based on a 1 c serving (17 servings)Calories 233.2 / Fat 3.9 / Fiber 1.7 / Sodium 582.6

I have never been a real jambalaya fan...but this is the BOMB!  I love the combination of chicken, sausage and shrimp.  The only things I do different... I don't like cooked celery, so I omit that...and I serve it over red beans a rice that I make from a package, instead of plain white rice.  Oh I also use uncooked shrimp and add it a little earlier to the crock pot...cooked shrimp tends to get too chewy.

YUM YUM YUM - always requested...and this year we're having a Cajun themed Christmas of which this dish will be the main meal.

O.k., so it's a little soupy.  But let me tell you, the flavor of this stuff absoultely rocks!! It's as good as any jambalaya I've had anywhere!  And talk about easy!  If the "soupiness" bothers you, put your cooked rice in ahead of time and it will absorb liquid.  Fortunately, I am able to get andouille sausage in Houston, but I would guess that, if you only had access to kielbasa or smoked sausage, you could kick the cayenne up a notch or two and get the same result.  This stuff rocks.  Thanks for sharing it with us!!

This is good! I used 4T. of the Creole Seasoning recipe on this site instead of the seasonings listed (gives much more flavor).I also found that 4 hours in my slow cooker is plenty of cooking time and I don't end up with mush!The last 1/2 hour of cooking I add the shrimp and 2C. of instint brown rice.

My whole family loved this recipe. I would not cut down on the spices like some suggested. I don't like things too spicy and this had kick but was not too hot. I also would make the rice separate and pour the jambalaya over it. I tried adding the rice to the crock pot and it absorbed all of the liquid too quickly not allowing the rice to fully cook.

I have had this recipe on my "need to try" list for quite some time and finally got brave enough to try it. I am from Louisiana and know a good jambalaya so I was a bit skeptical. This turned out awesome though! I did a couple of things differently but not enough that it completely changed the recipe. I added the full can of chicken broth (didn't want to waste the little that was left), 1 can of tomato paste, 1 bay leaf, and instead of all the individual herbs/spices I just used 1.5 tablespoons of the Creole Seasoning Blend that is found on the site (I use it a lot already and it had all the same herbs and spices called for in this recipe). I let it all cook on high for about 3.5 hours. I added in the shrimp (uncooked, frozen) and 4 cups of cooked rice and let it cook for another 30 minutes. Perfect texture and consistency. Not soupy at all. I will be making it again!

Flavor wasn’t bad but it was very spicy. Personally I’d call this soup, not Jambalaya. Jambalaya has rice cooked together with the rest of the ingredients and it‘s not soupy. I’ll stick with a more authentic recipe like the “Oven Baked Jambalaya” on this site. And be sure to try the “Creole Seasoning Blend”, also on this site, IT ROCKS! It’s all the Cajun seasoning you’ll ever need.

This was wonderful! I assembled it the night before a company potluck, then took it to work and plugged it in at the office. It cooked on high for 4 hours. I ommitted the shrimp, and in the last 1/2 hour of cooking, I added about 7 servings worth of INSTANT rice to the pot, and let it cook. It was a huge hit!

The only thing I really changed was that I used a Creole seasoning blend in lieu of the seasonings it calls for. It was just easier that way!

Try this authentic taste of the Bayou--made quick and easy in your slow cooker.

Colleen's Slow Cooker Jambalaya

Prep Time: 20 minutes

Cook Time: 8 hours

Total: 8 hours, 20 minutes

Servings: 12

Cost: $3.90 /serving

Author : Colleen Murtaugh

Ingredients

Instructions

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