Jambalaya

andouille sausage, sliced 1/2 inch thick

green bell peppers, chopped

celery,

scallions,

tomatoes

rice

chicken broth

Cajun seasoning

bay leaves

thyme

cayenne pepper (optional)

shrimp,

Chopped fresh parsley, for topping

Combine the sausage, peppers, celery, scallions, tomatoes, rice, chicken broth, Cajun seasoning, bay leaves, thyme and cayenne in a 6-quart slow cooker.

Cover and cook on low, 4 hours, adding the shrimp during the last 20 minutes of cooking. Discard the bay leaves. Serve topped with parsley.

Excellent and very easy. I wondered about the rice, since Uncle Ben's instructions looked just like those for regular rice. After some research online, I found someone's comment that parboiled rice holds its shape during extended cooking and is therefore usually called for in Cajun jambalaya recipes. It worked perfectly in this recipe. The optional cayenne made it too spicy for some of my guests, perhaps because our Cajun seasoning already includes cayenne. Next time: hot sauce at table.

This was very quick and easy to prep and throw together!  It packed a big punch of heat (with the cayenne)  and flavor for a crackpot meal.  Be sure to use the correct rice and a good Cajun seasoning.

Everything came out perfect. I used 1 1/2 cups parboiled rice and cooked everything except shrimp In pressure cooker for 8 minutes. Great!!! Quick released pressure added 60 shelled  large shrimp on warm for 5 minutes. 

Very good flavor and easy to make. Rice always tends to be a little tough, so I would suggest making the rice separately and then adding to dish.

Easy and packed with flavor.  We sub in smoked sausage to relieve some spice.

Needed a bit more spice but it was a great meal!!

Great recipe! It’s easy and nice to make on a busy day.

jambalaya

Prep Time: 10 minutes

Cook Time: 4 hours

Total: 4 hours, 10 minutes

Servings: 6

Cost: $5.64 /serving

Author : Food Network Kitchen

Ingredients

Instructions

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