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This is my own modified version of the jambalaya recipe at crockpot.com. The ingredient list is long, but it's simple. I have always used instant/minute rice, and it has always cooked just fine. Some reviewers have needed more liquid, perhaps it varies by what type of rice is used.
- 2 medium onions, coarsely chopped
- 2 stalks celery, sliced
- 1⁄2 green pepper, seeded and diced
- 1⁄2 red pepper, seeded and diced
- 1 (14 ounce) can whole tomatoes
- 1⁄4 cup tomato paste
- 3 garlic cloves, minced
- 1 teaspoon dried parsley
- 1⁄2 teaspoon dried thyme
- 2 tablespoons olive oil
- 1⁄2 teaspoon Worcestershire sauce
- 1⁄2 teaspoon soy sauce
- 1⁄8 teaspoon cayenne pepper
- 1 tablespoon chicken bouillon granules or 1 tablespoon beef bouillon granules
- 1 cup rice (uncooked)
- 2 cups sausage, diced
- 1 lb shrimp, shelled and cleaned (you can use fresh or frozen, but I highly recommend fresh)
- Mix all ingredients but sausage and shrimp in the crockpot.
- Cover and cook on low 7-9 hours.
- About halfway though cooking, add the sausage.
- About an hour before serving, turn to high and stir in uncooked (but thawed) shrimp. Cover and cook until shrimp are pink.
We did not care for this very much. The rice became very mushy and the flavor was VERY bland for jambalaya. I would suggest using the entire green and red pepper, salt and pepper, at least a teaspoon of each. I also doctored with Tabasco sauce and Cajun seasoning to develop the depth of the flavors. Als suggested is using the 28 oz. can of whole tomatoes as it is listed on the crock pot website.
This turned out quite good. It did soak up every bit of liquid in it, so you might want to follow the suggestion from "Mamma on duty." The rice cooked into a nice creamy risotto-like texture. Very good.
This tasted excellent and was very easy to make!! Even my picky kids ate it. When I was putting the the ingredients in the crockpot, it didn't seem like enough liquid for the rice to cook in so I added a can of chicken broth.