I inherited a love of Cajun food from my Dad. Not that he is at all Cajun. He just likes the food. New Orleans is one of my parents' favorite destination spots, and they've vacationed there several times. I've never been, but maybe someday. Until then, I can bring the Big Easy to me with this jambalaya.
I'm always happy to find a slow-cooker recipe I enjoy. I'm not a huge fan of what crockpots do to most proteins, chicken in particular, but this recipe works out great. I'm not accustomed to a ton of spice, and this was just on the side of being too much for me. I might halve the spices next time and go from there. Also be sure to keep the rice separate for storing left overs, otherwise it'll suck up all the broth. Ask me how I know.
SLOW COOKER JAMBALAYA
1 lb skinless, boneless chicken breast, cut up into small pieces
1 lb andouille sausage, sliced
1 28oz can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 c chopped celery
1 c chicken broth
2 tsp dried oregano
2 tsp dried parsley
2 tsp Cajun seasoning
1 tsp cayenne pepper
1/2 tsp dried thyme
1 c instant rice
1. Place all ingredients except rice in slow cooker. Cook on low for 7-8 hours, or on high for 3-4 hours.
2. Cook rice according to package instructions. Add rice, as desired, into each individual serving of jambalaya. Store rice separately from rest of stew.
Source: Allrecipes
This recipe is shared with Melt in Your Mouth Monday, Craft-O-Maniac, On the Menu Monday, Recipe Sharing Monday, Made by You Monday, Tuesday Talent Show, This Chick Cooks, Full Plate Thursday, Foodie Friday, Sweets for a Saturday
Abby, This looks really good, I think my husband would love it! Slow cooker recipes are the best!
ReplyDeleteThis recipe sounds great! I've been searching for a good slow cooker recipe for a while now and have yet to find anything that appealed to me. I think this one is definitely worth a try. Thanks for posting it!
ReplyDeleteMmmm, this sounds perfect! My hubby would love this!!
ReplyDeleteThis sounds great! I can't wait to make it.
ReplyDeleteSounds really good, love your notes too-thanks:@)
ReplyDeleteThe weather has turned cold here and this looks like it will hit the spot. I'll give it a try this week. Thanks for posting and I hope you get to enjoy NOLA soon!
ReplyDeleteYour Jambalaya looks just beautiful. Your photo is awesome and the recipe looks great. Just stopping by from Yvonne's and thanks for sharing.
ReplyDeleteMiz Helen
my husband is Cajun from Louisiana so we love Louisiana cooking! pinning this! Thanks! I started a link party at my blog and I'd love for you to link this up. If you're interested it's http://caribbeanmissionarywife.blogspot.com/ Have a lovely day, Maria
ReplyDeleteThis looks SO delicious...my hubby would love this, I’m book-marking this to make later! I found you via “This Chick Cooks Link Party”. I’m your newest follower and would love a “follow back”!
ReplyDeleteHave a great week,
Jillian @ www.foodfolksandfun.blogspot.com
This looks SO great!!! saw you on Chef-n-training!!
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This sounds delicious and looks easy to make! Visiting from Full Plate Thursday
ReplyDeleteThat looks fantastic. Perfect for fall weather. Come visit us. We have a terrific sweet potato recipe today.
ReplyDeleteHi Abby,
ReplyDeleteYou have just reminded me that I really would love to have a great Jambalaya and your recipe looks like it would be so delicious. Thank you so much for sharing with Full Plate Thursday. Hope you are having a great week end and come back soon!
Miz Helen
Congratulations!
ReplyDeleteYour recipe is featured on Full Plate Thursday this week. Hope you will have a great week and enjoy your new Red Plate!
Miz Helen
Hi Abby-Just found you thru Miz Helen's blog. I love your Jambalaya cooked in the slow cooker. I can only imagine the wonderful aroma cooking slow for several hours.
ReplyDeleteBeautiful photo of how it turned out!
I'm following your blog, and invite you to visit, and follow as well!
My husband loves Jambalaya but I've never made it. This looks really good made in the slow cooker!
ReplyDeleteI hated it. I have cooked Jambalaya a few times already, but never in a slow-cooker. This had to have been the worst tasting Jambalaya ever. I did everything exactly as per the recipe... even added some extra seasoning for added flavor. The best part about Jambalaya is the cajun flavors and the heat. This was just a spicy stew... and I hate stew!
ReplyDeleteUnknown, I'm sorry you didn't like the recipe :( It's a favorite in our house, but it might not be to the taste of everyone.
ReplyDeleteI am trying it tomorrow, it looks yummy and I am using jalepeno sausage!!
ReplyDeleteMade this yesterday and it was great, just the right amount of spice. I did and extra chicken broth and the last hour I added some okra, it was wonderful! The addition of the jalapeno sausage was good too!
ReplyDeleteActually, I'm from Louisiana and what you've made is what we call gumbo. Jambalaya is dry, the rice is cooked with the liquid and the rest of the ingredients until the liquid is absorbed.
ReplyDeleteIt's not even gumbo. There is no roux. However, it looks amazing and this Louisiana girl is going to try this recipe. Just not sure what to call it....definitely NOT Jambalaya. :-)
ReplyDeletei've had this recipe pinned for a while and made it lastnight. it was so good! i thought the combination of spices were very authentic. thanks :)
ReplyDeleteBeing from Louisiana I can say this is by far not jambalaya but it looks like it taste great all the same. I would call it gumbo if anything... although there is no roux. Jambalaya is dry and gumbo is more of a soup with rice in it. This looks great though and I can't wait to try it!!
ReplyDeleteThis is actually the first crock pot recipe I've ever attempted and it came out delicious. I used boneless thighs instead of breasts. I added more cayenne pepper, Cajun seasoning and salt to balance the flavors. I think if you tweak the recipe to your liking, it will be good.
ReplyDeleteDo you cook the chicken prior to added it to crock pot?
ReplyDelete*adding
ReplyDeleteAbby, first let me say that I'm happy to hear that I'm not the only one who doesn't really like the way proteins/meats turn out in the slow cooker. The texture almost NEVER appeals to me. That comment alone made me appreciate finding your blog via this recipe being pinned on Pinterest. So, I have this in the crockpot right now. I love the ease of a slow cooker recipe especially when you throw in everything without having to pre-cook any of the ingredients. Seriously, if you have to do all that, what's the point? IKR?! Until slicing it up for this recipe, I've never tried andouille, but I think I'm now a fan. II didn't have any Cajun seasoning & didn't want to run out to get yet another spice for my small cabinet, so I found a spice mix on allrecipes.com, compliments of "Joslyn". The beautiful thing about it is (of course, no store run), it uses spices you already have on hand AND you can adjust the heat to your family's taste. I have elementary-aged kids and although we eat plenty of spicy foods here in the SW, they simply won't eat anything that's too spicy. BTW, thanks the spicy alert. So, i'll include the link for that spice mix, just in case anyone is interested (5 star review w/comments that it would make Emeril smile). Love that site & see that this recipe came from there as well. So far, it smells great! I might be sorry I didn't double it for freezing. I'll post again to let y'all know how it turns out and how the family likes it. Thanks for the recipe, Abby!
ReplyDeleteI will be trying this recipe this week! It looks so easy to make and I have been on a crockpot kick lately. Thanks for posting this recipe.
ReplyDeleteThese sounds and looks great! Thanks for sharing!
ReplyDeleteLooks delicious and being from Louisiana I am fond of cajun food. I have to give this a try!
ReplyDeletei was a little iffy on the seasonings too. i love to make rachel ray's jambalaya. the ingredients are very similar to this recipe except the seasonings, and not all in a crockpot. her seasonings are worcestershire, cumin powder, chili powder, bay leaf, and poultry seasoning. it smelled a lot better when i tossed those in. i'm excited to try the crockpot version!!
ReplyDeleteToo wet for a jambalaya. Jambalaya is always cooked with the rice, so the flavor imbeds in the rice. True jambalaya is not stew-like. Speaking as a Cajun girl!
ReplyDeleteThanks for posting this recipe! I made it today and it turned out delicious!!!
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If I wanted to add shrimp, how long would it need to cook in crockpot?
ReplyDeleteIf it's not already there, I turn up the croc pot to high and then add shrimp allowing 15-30 minutes, depending on the size of the shrimp. When they are pink and shaped like a "C" they're definitely done. Be careful, though, not to overcook them. We LOVE this recipe, although I make it w/o so much cayenne so the kids will eat it, too. Good luck!
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