Slow Cooker Jambalaya The Recipe Critic

SLOW COOKER JAMBALAYA

Provided by Robin Miller : Food Network

Categories main-dish

Time 7h15m

Yield 4 servings

Number Of Ingredients 14

Slow Cooker Jambalaya image

Steps:

In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.

Ingredients

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 pound andouille sausage, diced
1 (28-ounce) can diced tomatoes
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 stalk celery, chopped
1 cup reduced-sodium chicken broth
2 teaspoons dried oregano
2 teaspoons Cajun or Creole seasoning
1 teaspoon hot sauce
2 bay leaves
1/2 teaspoon dried thyme
1 pound frozen peeled and cooked shrimp, thawed
2 cups cooked rice

SLOW COOKER JAMBALAYA

Great weeknight favorite!!! Easy, fast, and delicious! This is the best jambalaya I've had!! I didn't have any chicken de-frosted... so I just used extra sausage and shrimp. This recipe came from my slow-cooker manual.

Provided by STARLIGHT by NIGHT

Categories One Dish Meal

Time 8h15m

Yield 5 Quarts

Number Of Ingredients 13

Slow Cooker Jambalaya image

Steps:

Combine all ingredients in the cooking vessel except shrimp and rice. Stir well. Cover and cook: Low- 8 hrs (or) High -5 hours.
Stir in shrimp and rice. Cover and cook for an additional 15 minutes.

Nutrition Facts : Calories 908.3, Fat 41.5, SaturatedFat 13.2, Cholesterol 404.8, Sodium 1857.6, Carbohydrate 51.5, Fiber 5.6, Sugar 10.9, Protein 75.1

Ingredients

1 1/2 lbs boneless chicken breasts, cut into 1-inch cubes
1 lb sausage, cooked
2 (28 ounce) cans tomatoes, crushed
1 cup onion, chopped
1 cup green pepper, chopped
1 cup chicken broth
1/2 cup white wine
2 teaspoons oregano
2 teaspoons parsley
1 teaspoon salt
2 teaspoons seasoning
1 1/2 lbs shrimp, cooked
2 cups quick-cooking rice

COLLEEN'S SLOW COOKER JAMBALAYA

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.

Provided by Colleen Murtaugh

Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes

Time 8h20m

Yield 12

Number Of Ingredients 13

Colleen's Slow Cooker Jambalaya image

Steps:

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.

Nutrition Facts : Calories 234.6 calories, Carbohydrate 6.1 g, Cholesterol 98.9 mg, Fat 13.6 g, Fiber 1.4 g, Protein 20.2 g, SaturatedFat 4.4 g, Sodium 687.6 mg, Sugar 2.8 g

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

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EASY JAMBALAYA RECIPE | THE RECIPE CRITIC

Web Aug 28, 2019 Add sausage and cook until brown on both sides. Drizzle in remaining tablespoon of olive oil along with green pepper, celelry, onion, …
From therecipecritic.com
4.4/5 (7)
Total Time 50 mins
Category Main Course
Calories 361 per serving

Heat a large skillet to a medium-high heat. Add 1 tablespoon of olive oil. Add sausage and cook until brown on both sides.
Drizzle in remaining tablespoon of olive oil along with green pepper, celelry, onion, garlic, and 1/2 teaspoon salt. Reduce the heat to medium and saute until veggies are slightly softened, about 2-3 minutes.
Add in tomato paste. Stir and cooke for 1 minute. Pour in canned tomatoes, chicken stock, remaining salt, smoked paprika, oregano, bay leaves, thyme, garlic powder, black pepper, onion powder, adn rice. Stir to combine everything. Bring the mixture until to a boil and then reduce to a simmer. Cover and cook until rice is cooked all the way through, 15-20 minutes.
Season shrimp with salt and pepper. When the rice is done, add the chicken and shrimp. Stir and then cover. Cook another 4-5 minutes until shrimp is cooked through and pink.

Slow Cooker Jambalaya The Recipe Critic

SLOW COOKER JAMBALAYA

SLOW COOKER JAMBALAYA

Great weeknight favorite!!! Easy, fast, and delicious! This is the best jambalaya I've had!! I didn't have any chicken de-frosted... so I just used extra sausage and shrimp. This recipe came from my slow-cooker manual.

COLLEEN'S SLOW COOKER JAMBALAYA

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.

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