Made it as listed used Rotel and turkey sausage and it turned out wonderful.Even my picky son loved it and I hate shrimp but added it to this one for my wife with the intent of picking it out of mine,but I actually liked it.The shrimp soaked up all the yummy juice and is the only shrimp I've ever eatten that I liked.Thanks for sharing
I will continue using this recipe as a great base for crockpot jambalaya. However, there were a couple of key modifications I had to make for this dish to be a success as jambalaya. When prepared as written (with the undrained tomatoes), this came out very liquid for me. I undercooked two cups of rice on the stovetop and added them to the crock for about 30 minutes and everything thickened up beautifully. In the future I think I would drain the tomatoes to see if that improves the consistency for the recipe as it's written. Additionally, I had to add the recommended tablespoon of Cajun seasoning (I used one purchased in New Orleans) and I still needed to add additional hot sauce to give the dish the right punch.
Maybe I did something wrong, but this was very bland. All I could taste was tomato. It was very watery too.
I have been making this recipe often for several months now, but forgot to put in a review. This is a fantastic recipe! My entire family loves it. I like to add 3-4 chicken breast halves (cubed) to make it more substantial meal. So easy...just add everything to the crock pot and let it do it's thing. Definitely worth trying. Thanks!
this was very good. i used 1tsp of tony chachere's creole seasoning per .lb of meat and several liberal dashes of hot sauce. i also used a Tbsp of chicken base for richness. i would make it again. HTH
I was going to wait until cooler weather to try this, but I needed something quick to put together for dinner yesterday and I had everything on hand to make this. I used the slow cooker and I'm sure this is something I'll be making a lot in the future. The combination of flavors is great, and it makes for a very satisfying meal. Thanks for a great recipe.
I made this right after tagging it yesterday and running short of time, using the HIGH setting for 4 hours option and it was perfectly done. The simmering smelled wonderful all afternoon! I followed your suggestion of 1 tablespoon of Bayou Blast but I still needed the pepper sauce plus extra at the table to get a punchy heat level. My yield served 4 healthy appetites with an equal amount left over. I like that it is served over rice rather than the rice being cooked in the jambalaya. As rice isn't a favorite starchy food in my house, all could assemble their bowls to taste. Thanks for sharing this easy, tasty recipe!