Crock Pot Jambalaya

"While I haven't yet tried this crock pot dish, it sounds wonderful. If you try it before me, pls let me know how it is!"
 
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photo by Andrew Purcell photo by Andrew Purcell
photo by Andrew Purcell
photo by Andrew Purcell photo by Andrew Purcell
photo by Andrew Purcell photo by Andrew Purcell
photo by Anonymous photo by Anonymous
photo by Little_Sister photo by Little_Sister
Ready In:
9hrs 20mins
Ingredients:
12
Serves:
8
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ingredients

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directions

  • Mix all ingredients except shrimp in slow cooker.
  • Cover and cook on Low setting for 7 to 8 hours (or High setting for 3 to 4 hours), or until vegetables are tender.
  • Stir in shrimp; cover and cook on Low setting about 1 hour or until shrimp are pink and firm.
  • Serve with rice.

Questions & Replies

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  1. Dennis D.
    When I put all the ingredients in the crock pot, it seemed rather dry... you don't add any other liquid besides the juice from the 28oz can of diced tomatoes?
     
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Reviews

  1. Dana-MMH
    Lennie, had this for dinner and DH will be having the rest for lunch tomorrow. Very good taste! So easy to prepare too. We had some smoked sausage from New Orleans shipped so I put that in and it, was great with the shrimp. We dipped some french rolls in the sauce...delicious. Thanks, this is a keeper!!
     
  2. ThatJodiGirl
    I made this one yesterday, It needed a little spicing up though, I used some cayenne pepper instead of the red pepper sauce. Yummy!
     
  3. Millereg
    This recipe will light up your life and clear your sinuses at the same time. I followed the recipe to a “T” except that I had to use salt substitute. Oh, and before I forget, I think there may be a typo in the ingredient list – it calls for 3 cloves of garlic, but I suspected that was possibly meant to read “8 cloves garlic”, so I followed my gut instinct. For the smoked sausage I used 1 cup of my homemade smoked andouille sausage and 1 cup of my favourite butcher’s own kickazz chorizo sausage. Due to nothing other than a total lack of planning on my part, I ran short on time, and so I had to do the first stage of the cooking on the High setting – the veggies were beautifully tender after only a little over 3 hours. Then I turned the heat down to Low and added the shrimp – they were done to perfection after only 45 minutes. The one and only teeny weeny weeny shortcoming, and this was 100% just the nature of crockpots in general, was that the sauce was on the runny side. To remedy this, I drained a bunch of the sauce into a small saucepan and thickened it with some filé powder (ground sassafras) and a wee smidgen of cornstarch. My only other comment on the ingredients is that, since you can obviously use any red pepper sauce you like, I used the brand new Tabasco (brand) smoked chipotle sauce which I think turned out to be a perfect compliment to the smoked meats. All in all, this is a rather superior recipe and a great no-brainer to prepare.
     
  4. wallyz
    Wonderful dish full of good vegetables. Very colorful as well. My whole family liked it. I beleive it would have been better with Cajun/Andouille sausage, but I used Polish smoked sausage as that was the best available at the store.
     
  5. Braunda
    This is a very good recipe. My family always knows what to say when they love something. They all say Big 5 Stars. Mark says 5 star plus 4 and still counting. This is a must save. It has a home right here at my house. I did add Red Pepper Flakes to spice it up. Wonderful Meal for us. Thank You
     
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Tweaks

  1. Soulflower
    Andouille sausage, chipotle sauce, pre-cooked shrimp
     
  2. yamakarasu
    Easy and delicious! I prepped everything early, threw it in before I left the house and had a great dinner when I got home! Instead of red pepper sauce, I used a good pinch (..or three) of red pepper flakes so it had a great kick to it. I loved how healthy this was too! Thanks!
     
  3. ThatJodiGirl
    I made this one yesterday, It needed a little spicing up though, I used some cayenne pepper instead of the red pepper sauce. Yummy!
     

RECIPE SUBMITTED BY

I have been sharing recipes here at Recipezaar since October 2001. You won't see me around anymore, although if you're an old-school Zaarite you'll remember that in the past, you couldn't shut me up!
 
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