Recipe: Slow cooker jambalaya
I made this yesterday for dinner, just threw everything in the crockpot and let it go while I was in and out all day. It turned out so good, even Josh liked it. I would definitely make this again and actually, I can’t wait until lunchtime so I can enjoy some leftovers! Original recipe is here, but as always, I made a few changes (anyone who’s read this blog for any length of time shouldn’t be surprised). I’m posting my recipe here. For the original, follow the link above.
Crockpot Jambalaya
PREP TIME 20 Min
COOK TIME 8 Hrs
READY IN 8 Hrs 20 Min
INGREDIENTS
2 skinless, boneless raw chicken breasts- cut into 1 inch cubes
1 pkg Hillshire Farm sausage, halved and sliced (I used hot, you could use any flavor. You could also use andouille sausage instead, which is more authentic, I’m sure, but we always keep this on hand)
* 1 (28 ounce) can diced tomatoes with juice
* 1 large onion, chopped
* 1 large green bell pepper, chopped
* 1 cup chicken broth
* 2 teaspoons dried oregano
* 2 teaspoons dried parsley
* 2 teaspoons Emeril’s Essence (Or Cajun seasoning)
* 1 teaspoon cayenne pepper
* 1/2 teaspoon Tony Chachere Creole seasoning (optional but it adds a little more heat and a small amount of salt. You could also use this in place of the cajun season. Available for purchase at Walmart or other grocery stores in the spice aisle)
* 1/2 teaspoon dried thyme
* 1 pound raw shrimp, peeled/deveined
* 1 16 oz pkg frozen okra
DIRECTIONS
1. In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
2. Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in okra during last hour of cook time. Stir in the shrimp during the last 30 minutes of cook time.
Serve over your favorite rice.
Makes about 12 servings.
Yum!
*note, this is pretty spicy with all the extra seasonings, so if you don’t like spicy food, I suggest using plain sausage and cutting out the cayenne and Creole Seasoning, just using the Emeril or other Cajun seasoning. That should take the heat down to just a hint.
If you don’t like shellfish/shrimp, you could easily omit that (or the okra) and just use chicken and sausage. You could add extra chicken breasts to add more meat.
7 People have left comments on this post
1
Yum!
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
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
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:
Why do you add the frozen okra so late? And when would you recommend adding it if using fresh? Thanks for the recipe!
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.
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!