7 Responses to “Slow cooker jambalaya”

  1. Elle February 24, 2008 at 2:25 PM #


  2. Jennifer Shirk February 25, 2008 at 4:58 PM #

    My hubby LOVES jambalaya! This would be so easy for me to do. I’m printing out this recipe for sure. :love:

    Jennifer Shirk’s last blog post..Keeping up with the Jones

  3. Angeleque Ford February 28, 2008 at 9:20 AM #

    I always alter my recipe so it almost becomes a completely different recipe but similar/same dish because of food allergies, preferences and picky eaters.

    I always make jambalaya and have 3 different versions depending on how complex I want to get with things.

    Thanks for the recipe. I’ll definitely try it out.

    Angeleque Ford’s last blog post..Release Day – Take Me As I Am

  4. Grace March 1, 2008 at 8:48 PM #

    Ooh, thanks for the recipe! I’ve exhausted the recipes in the book I got with my slow cooker. I’m checking other recipes now. That sounds heavenly. I’m from Louisiana, so I always look at Cajun recipes with a jaundiced eye, but this look pretty authentic. I have andouille and fresh Gulf shrimp in my fridge as I write this. I know what I’ll be making for Sunday dinner. :tigger:

  5. Julie January 10, 2010 at 3:55 PM #

    Why do you add the frozen okra so late? And when would you recommend adding it if using fresh? Thanks for the recipe!

  6. Angie January 11, 2010 at 9:42 AM #

    I add the frozen okra late in the dish because it’s pre-cooked, and if you add it too soon, it will get really mushy and kind of slimy (which is the problem with cooking okra anyway). If you’re using fresh, I wouldn’t add it much more than two hours before you’re serving either.

  7. Julie January 11, 2010 at 7:31 PM #

    Thanks for the explanation. I added it when I added the shrimp and it was perfect. Today, after sitting in the fridge all day, it has turned slimy, but that’s okay.
    The taste was wonderful, though I ruined the whole batch. I combined this with another recipe that had 2 cups of chicken stock and said to add the uncooked rice in the last 30 minutes. BIG mistake. After 30 minutes the rice was still hard. Today it’s mushy. So glad I tried this for only myself and not my husband or guests!

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