Have dinner ready when you come home with this ultimate, slow-cooker Jambalaya. Featuring chicken, shrimp and smoked sausage, this classic Creole rice dish is perfect for the slow-cooker as all the flavors blend together over time in a marvelous way. As a simple one-pot meal, bring Jambalaya to your next potluck as a crowd-pleasing dish that doesn't skimp on flavor or presentation. Don’t be afraid of making too much because leftover Jambalaya still tastes great warmed up the next day with a splash of your favorite hot sauce.
2 pounds boneless, skinless chicken thighs
1 pound smoked sausage, cut into 2-inch slices
1 large onion, chopped
1 large green bell pepper, seeded and chopped
3 stalks celery, chopped
1 (28 oz.) can diced tomatoes with juice
3 cloves garlic, chopped
2 cups chicken broth
1 tablespoon Cajun or Creole spice mix
1 teaspoon dried thyme
1 teaspoon dried oregano
1 pound extralarge shrimp, peeled and deveined
1 3/4 cups long-grain rice
How to Make It
Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart) slow cooker. Cook on low for 5 hours.
Add shrimp and rice; raise heat to high and cook for 30 minutes more. Sprinkle with chopped parsley, if desired.
This is real time folks! So I started my crockpot jamba by choosing chicken andoulli sausage and not using chicken in my recipe at all. I should have listened to my instinct because something told me that the rice wouldn't cook in 30 minutes. I was right. After only cooking down everything else for 2 hours I went and added the rice and shrimp. 30 minutes later I had pretty much raw rice. So I've gone into fix it mode. I poured everything into a pot. Started to boil and then reduce the temp. All the liquid was absorbed and rice was still crunchy, so I added some water with a bit of a chicken bouillon cube. I added some more cajun spice too because I started reading other recipes and they said 2 TBL of Cajun spice. I like spicy-er so I added that and some cayenne. Been stirring and cooking. Now, as of last taste, the flavor is there. But I've got 3/4 really mushy rice and 1/4 slightly crunchy. So this recipe won't ever work as written, although I would consider adding the rice at the beginning. The thing is, even though everyone's recommendations have been to cook the rice separate I was really looking for a one pot, crock recipe. So this didn't meet my expectations.
I made this recipe with 2 packs of Uncle Ben's Long Grain Ready Cook Rice. Came out fantastic. Only deviation from this recipe was that I was heavy-handed with cayenne pepper because I like my Jambalaya spicy.
I wanted a really good jambalaya recipe and after finding this decided to give it a shot (this was my first try ever at making this dish). After reading several reviews here and knowing my own taste buds and quantity I was going for, I knew the recipe as listed would not cut it, so I tweaked it just a little. I used every ingredient in the recipe except for parsley, did 3 whole chicken breasts cubed up, 2lbs of shrimp, and 1lb of andouille sausage, and ended up adding in about 3 cups of chicken broth. Also did the boil in bag rice (cut open bags and tossed in rice, 4 bags total) with about 30-45 minutes left. Also added alot more cajun spice than the recipe called for (used Tony Chacheres) and it came out great! Next time I'll use 3 bags and go with 3lbs shrimp and additional sausage. Total cook time was about 5 1/2 hrs on high in a large crockpot. Thanks for the recipe!
Made this in 3 hours with slow cooker on high. Used MUCH more cajun seasoning, maybe 4 x. Used 1 lb chicken breast, 1 lb, turkey andouille sausage and 2 lbs shrimp. After 2 hours, added 3 and 1/2 cups INSTANT brown rice, then shrimp for the last 30 minutes. Cooked perfectly.
The directions say 5 hours on low, add rice and shrimp then 30 mins. The chicken was raw after 5 hours on low. I cooked for 8 hours on low then 1 1/2 hours on high after adding shrimp and rice. The rice was still undercooked. It would be ok if you made the rice separately and adjusted the cook times as noted.
I'm so glad I read the reviews before trying this recipe. I was concerned that the instructions were not detailed enough. It did not indicate if the rice should be cooked or if the recipe required minute rice of regular rice. I prepared the recipe as indicated with a few adjustments. I added Cajun seasoning to the chicken along with the required seasoning. I cooked it on high because I was home for the day. When the chicken was done I added the shrimp and removed the liquid and used it to cook the rice on the stove top. I had so much liquid I didn't need any water. After the rice was done I mixed it into the jambalaya mix and served with garlic bread. Next time I will add some extra cayenne pepper.
Don't follow the recipe. Follow all the comments below. Of course rice doesn't cook in a crock pot in 30 minutes! Why didn't I read these comments before I made this -- and then threw it out. By the time the rice was cooked, everything else was over cooked.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!