Community Pick
Jambalaya for the Crock Pot
"Try this for your next crock pot adventure. Wonderful flavor!"
photo by limeandspoontt
- Ready In:
- 8hrs 10mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 12 ounces boneless skinless chicken breasts
- 1 1⁄2 cups green peppers, chopped
- 1 medium onion, chopped
- 2 celery ribs, sliced
- 4 garlic cloves, minced
- 1 (14 ounce) can whole tomatoes
- 1⁄3 cup tomato paste
- 1 (10 1/2 ounce) can beef broth
- 1 tablespoon parsley
- 1 1⁄2 teaspoons basil
- 1⁄2 teaspoon oregano
- 1 teaspoon Tabasco sauce
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon salt
- 1 lb shrimp, shelled
- 3 cups cooked rice
directions
- Cut chicken into 1 inch pieces.
- Put all ingredients (EXCEPT shrimp and rice) in crock pot.
- Cover; cook on low for 8 hours.
- Add shrimp the last 20 minutes of cooking.
- Stir in rice before serving.
Questions & Replies
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What size shrimp is suggested? -
I don’t have a crock pot can I still make this recipe? If so how? Thank you! It looks delicious ??
Reviews
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The food was excellent,very easy to prepare,had to watch the fluid level so that it wouldn't dry out during cooking. I added "Tony Chachere's original creole seasoning" after it was cooked. Next time in preparing this wonderful meal I'm going to add smoked ham, smoked sausage, crab meat, oysters. As close to cajun as you can get. -
This recipe was great! Easy to make and satisfied my husband who is a picky eater....will make this one again. This recipe also meets my nutritional needs, fits in with the Weight Watchers point system. -
This is a super crockpot version of Jambalya. I followed the recipe exactly, and the seasonings were perfect and not too spicy. The consistency of the Jambalya was excellent and the leftovers tasted great the next day. This will be added to my favorite weekend crockpot recipes. -
Ooh, I was worried about this one. My wife and in-laws are from south east Texas very close to Louisiana and I made this for them, and they all cleaned their plates and raved about the taste. Things I did different: I used 1 green pepper (didn't measure volume), used a very big onion, 3 stalks of celery, 3 boneless chicken breasts, 1 package smoked turkey sausage, and about as much shrimp volume as chicken. I think we also added 4 1/2 cups rice, but next time we'll add more. I don't know what happened with the other reviewers' liquid volume but we had plenty. The flavor was very mild, even for me and I'm a wimp. That's the beauty of this recipe. You can make it for anyone and if people want to burn their own mouths off they can add their own spice. This was super and it's going in our rotation right away. *Very* easy also, just chop up stuff and throw it in. My kind of meal. Thanks for the keeper!
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YUMMMMM! This is a great crockpot recipe. I did everything as per the recipe, except I added some cooked smoked sausage at the end. The whole house smelled wonderful when I came home from work and I couldn't wait to dig in. This recipe is not overly spicy, so it works for just about anyone. But for those that like it hot, they may want to sprinkle in some Cajun seasoning at the end.
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Tweaks
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I doubled the recipe and used boneless, skinless chicken thighs. I sautéed the shrimp in butter seasoned with garlic powder, a sprinkle of red pepper flakes and a little Ol Bay Seasoning. I also added 2 teaspoons Ol Bay to the other ingredients. Yummy!
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This turned out wonderful! Made exactly as is except I used crushed tomatoes w/ jalapeños in tomato sauce instead of whole tomatoes and tomato paste. We actually decided to put it in tortillas topped w/ cheese. So good!!
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I'd really rate this 3.5 stars if I could. It smelled delicious, but there was something missing in the flavor. Not sure what it was. The chicken was perfectly done, not dry at all. I turned it to "warm" for the last hour of cooking, and it all thickened up and stewed a little more. I added the rice at the last 10 minutes, which soaked up remaining juice and gave it a really nice consistency. Instead of shrimp, I used a mild sausage, because my grocery store only had this and cheese sausage...I would have preferred to have andouille for a better flavor. It was a good meal (served with cornbread), but I would have to tweak a few things if I made it again. It didn't take too much like the jambalaya my Louisiana friends make.
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This recipe was amazing! Will definitely make this again. Like others, I will add other meats next time for a classic cajun fare. I used RoTel diced tomatoes instead of whole canned tomatoes, also, for added kick. Yummy!
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Wow this was good!! I used 1 T. Chuck Taagarts 'Creole Seasoning' (a homemade version) in place of the basil, parsley and oregano. I also left out the salt and use a sprinkle of Kosher salt after plating instead. Next time for an even spicier version, I might use Allen's brand 'Hoppin' John' with onions, tomatoes and jalepenos in place of the tomatoes. Great recipe!!
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RECIPE SUBMITTED BY
MizzNezz
United States
After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!!
I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch.
We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
