Slow Cooked Jambalaya Recipe By Tasty

SLOW-COOKED HEARTY JAMBALAYA

I love anything with Cajun spices, so I came up with this slow-cooker jambalaya that's just as good as that served in restaurants. If you can't find Andouille sausage, hot links, smoked sausage or chorizo will also work. I like to serve it with warm cornbread and garnished with sliced green onions. -Jennifer Fulk, Moreno Valley, California

Provided by Taste of Home

Categories Dinner

Time 6h35m

Yield 8 servings.

Number Of Ingredients 18

Slow-Cooked Hearty Jambalaya image

Steps:

In a 5-qt. slow cooker, combine the first 16 ingredients. Cover and cook on low for 6-7 hours or until chicken is no longer pink. Stir in shrimp. Cover and cook 15 minutes longer or until heated through. Discard bay leaves. Serve with rice.

Nutrition Facts : Calories 281 calories, Fat 13g fat (4g saturated fat), Cholesterol 176mg cholesterol, Sodium 1137mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 31g protein.

Ingredients

1 can (28 ounces) diced tomatoes, undrained
1 pound fully cooked andouille sausage links, cubed
1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 can (8 ounces) tomato sauce
1 cup diced onion
1 small sweet red pepper, diced
1 small green pepper, diced
1 cup chicken broth
1 celery rib with leaves, chopped
2 tablespoons tomato paste
2 teaspoons dried oregano
2 teaspoons Cajun seasoning
1-1/2 teaspoons minced garlic
2 bay leaves
1 teaspoon Louisiana-style hot sauce
1/2 teaspoon dried thyme
1 pound cooked medium shrimp, peeled and deveined
Hot cooked rice

MEATY SLOW-COOKED JAMBALAYA

Sure makes life easy having this tasty dish stashed away in the freezer! Another plus, you throw it all in the slow cooker-no skillet necessary. -Diane Smith, Pine Mountain, Georgia

Provided by Taste of Home

Categories Dinner

Time 7h40m

Yield 12 servings (3 quarts).

Number Of Ingredients 17

Meaty Slow-Cooked Jambalaya image

Steps:

In a large bowl, combine the first 13 ingredients. Place chicken and sausage in a 6-qt. slow cooker. Pour tomato mixture over top. Cook, covered, on low until chicken is tender, 7-9 hours., Stir in shrimp. Cook, covered, until shrimp turn pink, 15-20 minutes longer. Serve with rice.

Nutrition Facts : Calories 387 calories, Fat 10g fat (3g saturated fat), Cholesterol 164mg cholesterol, Sodium 674mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 4g fiber), Protein 36g protein. Diabetic Exchanges

Ingredients

1 can (28 ounces) diced tomatoes, undrained
1 cup reduced-sodium chicken broth
1 large green pepper, chopped
1 medium onion, chopped
2 celery ribs, sliced
1/2 cup white wine or additional reduced-sodium chicken broth
4 garlic cloves, minced
2 teaspoons Cajun seasoning
2 teaspoons dried parsley flakes
1 teaspoon dried basil
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 to 1 teaspoon cayenne pepper
2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
1 package (12 ounces) fully cooked andouille or other spicy chicken sausage links
2 pounds uncooked medium shrimp, peeled and deveined
8 cups hot cooked brown rice

ONE POT JAMBALAYA RECIPE BY TASTY

Here's what you need: olive oil, boneless skinless chicken breasts, hot italian sausage, small bell peppers, jalapeño pepper, white onion, garlic, diced tomato, chicken stock, long grain white rice, cajun seasoning, dried thyme, cayenne pepper, bay leaf, large shrimp, small ham steak, frozen okra, salt and pepper

Provided by Melissa Bohn

Categories Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 18

One Pot Jambalaya Recipe by Tasty image

Steps:

Heat 1 tbsp oil in a crockpot or large, deep saute pan over medium-high heat. Add chicken and sausage and saute for 5-7 minutes, stirring occasionally, until the chicken is cooked through and the sausage is lightly browned. Transfer to a clean plate and set aside.
Add the remaining 2 tablespoons of oil to the crockpot. Add bell peppers, jalapeño, onion and garlic. Sauté for 6 minutes, stirring occasionally, until the onions are softened.
Add the diced tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, bay leaf, and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is nearly cooked through, stirring every 5 minutes or so along the way so that the rice does not burn.
Add the shrimp, ham, okra, and stir to combine. Continue to simmer, stirring occasionally, until the shrimp are cooked through and pink. Stir in the chicken and sausage, and remove and discard the bay leaf.
Taste season the jambalaya with salt, pepper, and additional Cajun seasoning if needed. Remove from heat and serve warm.

Nutrition Facts : Calories 1269 calories, Carbohydrate 95 grams, Fat 77 grams, Fiber 4 grams, Protein 43 grams, Sugar 19 grams

Ingredients

3 tablespoons olive oil, divided
2 boneless skinless chicken breasts, cut into bite-sized pieces
1 lb hot italian sausage, thinly sliced into rounds
3 small bell peppers, diced
1 jalapeño pepper, seeded and finely chopped
1 white onion, diced
4 cloves garlic, minced
1 can diced tomato
5 cups chicken stock, or broth
1 ½ cups long grain white rice, uncooked
2 tablespoons cajun seasoning
1 teaspoon dried thyme, crushed
¼ teaspoon cayenne pepper
1 bay leaf
1 ½ lb large shrimp, raw. peeled, and deveined
1 small ham steak, cubed
1 cup frozen okra, thawed
salt and pepper, kosher and freshly cracked black pepper, to taste