During chilly times of the year, I fix this slow-cooker jambalaya recipe at least once a month. It’s so easy—just chop the vegetables, dump everything in the slow cooker and forget it! Even my sons, who are picky about spicy things, like this easy jambalaya. —Cindi Coss, Coppell, Texas

Forgotten Jambalaya

(14-1/2 ounces) diced tomatoes, undrained

(14-1/2 ounces) beef or chicken broth

(6 ounces) tomato paste

celery ribs, chopped

green peppers, chopped

onion,

garlic cloves,

parsley flakes

basil

oregano

salt

cayenne pepper

hot pepper sauce

chicken

sausage,

shrimp

rice

<p>This could be the best slow cooker recipe I've ever found. We loved the way the flavors come together. I didn't have tomato paste on hand,  but used tomato sauce instead. It was awesome.</p>

<p>This is a perfect set and forget dinner. So many flavors, great opportunity to make changes for your own preferences. This meal is definitely in our families meal rotation.</p>

Really enjoyed this recipe! Prepared this on the stovetop (which I prefer). Left out the celery and green peppers (which I don't care for). Also did not add any extra salt. Turned out very well!

Very Yummy and my new Mardi Gras go-to dinner. I did follow the recipe ingredients, but I had rotisserie chicken and already cooked shrimp and sausage. So I slow cooked all the veggies and seasoning in the liquids for 4 hours on low, added the chicken and sausage for 20 more minutes and the shrimp for 5 more minutes - Voiila - it was great!

I've made this a couple of times and was wonderful each time. I omitted the cayenne and hot pepper sauce and instead added 1/2 teaspoon chile powder as my husband doesn't like it too spicy. I used 2 kinds of sausage and 2 lbs. large shrimp which we love along with 2 lbs. cubed chicken breasts. As other husbands have said, "this is a keeper!"

I lived in Baton Rouge, and I can honestly say that this is pretty good. Deddmen you can keep your real Jambalaya. You don't see me getting mad at non Hispanic restaurants for making Tacos.

I made this recipe and made a couple very minor changes due to having certain ingredients on hand.  I used chicken broth instead of beef,  1 1/2 pounds chicken tenders cut into bite size pieces, 12 ounces of smoked beef sausage and 1 pound of 21/30 shrimp.  Everything else was as listed in recipe.  I must say, the finished dish was EXCELLENT!!  I would recommend this recipe to anyone and it would make a wonderful meal for guests.  Five stars for sure!!

My family loves this. I can't use shell fish because of allergies, but I just add more sausage. We lived near Cajun country, and although this is not what they would call authentic, it sure is good. Be sure to use quality Andouille sausage. It makes a big difference. We all love hot spicy food, so after the first time, I added Tony Chachere's as well as all the spices indicated. This is on my rotation of regulars. Thanks Cindi.

Calm Down, deddmen; you'll get your pressure up.  ;0)  There are all kinds of tastes; all types of cooks. This is a good crockpot gumbo-like dish ... works great for weeknights.  Maybe sometime we can go down to Louisiana and enjoy real Jambalaya.  This is fine for what it is.

I have been making this for a long time. We love it. I believe I first got it from the comfort food diet cookbook. I put everything in it but the hot sauce. We don't think we need it. I have made this for several occasions and our friends love it also.

Been making a similar dish for years. It may not be the authentic way but it sure works for me. Always a winner!

I know from watching Emeril that Jambalya normally uses Andouille sausage, but here in rural, Western PA we just don't have access to it. This is the third time we've made this recipe. This time we doubled the chicken, shrimp, tomatoes and seasonings. My family is giving the altered recipe a solid 8 out of 10.

I made this tonight. I didn't have any hot sauce, so omitted that. Otherwise I followed the recipe. My hubby said "that's a keeper!" Don't need the hot sauce for my family. I'll be making it again.

This is the most wonderful recipe for jambalaya I've ever seen! I followed the recipe exactly (except I forgot the hot sauce). I left for a short shift at work and when I came home, 5 hours later, the whole house smelled heavenly. Thank you for the deliciousness!

VERY good.  I left out the shrimp though, allergies here.

Solid thumbs up from the whole family.  Decreased the hot sauce and cayenne to suit the kids' taste and just added hot sauce at the table.  Also replace the green pepper with zucchini and okra, again, just personal preferences.  Thanks for sharing this awesome recipe!

This is my go to recipe for entertaining. I start it eight hours before the dinner is served. The table is set and I can visit with my guest when they arrive with a minimal amount to do before dinner is served. This is a delicious dish. Served with coleslaw and hot rice. This one pot dish is easy to clean up and gives me more time with my guests.

Perfect for a cold winter day.  We enjoyed the heartiness of it.

This recipe was very easy and the the finished result was fabulous!  I can see why this was a contest winner! I used hot sausage because I did not have smoked. It gave just the right amount of spice to the dish. Will definitely add this to my favorites!

We can't get enough of this flavorful meal! I wasn't sure how this was going to taste, but it will be one of my top meals because of the wonderful flavors.  I plan on using the sauce/spice/veggie to make chicken cacciatore.

I made this yesterday, and it came out fine, it was tasty and spicy, but, I, like Deddmen, can't get over it not being like Jambalaya, since the rice is not cooked in the sauce, which is very soupy, more like Gumbo, but without the roux, which, I know, is what makes it Gumbo.  Next time I will cook the rice with the sauce, not separately.

I used my home grown tomatoes, and andouille sausage. This turned out Sooooo good!

We have been using this recipe since it came out in 2008. It is one of my family’s favorite. We use it every winter and I have passed this recipe around dozens of times. The only thing I change is doubling the shrimp and chicken because my boys never feel like they get enough.

https://videodam.tmbi.com/wp-content/uploads/2020/04/cNMiebiG-Uot7Fvi8.mp4

Check out this video for how to make Forgotten Jambalaya

forgotten jambalaya

Prep Time: 35 minutes

Cook Time: 4 hours, 15 minutes

Total: 4 hours, 50 minutes

Servings: 11

Author : Taste of Home

Ingredients

Instructions

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