Crock Pot Jambalaya Recipes From Louisiana

CROCK POT JAMBALAYA

Crock Pot Jambalaya image

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!

Provided by Lennie

Categories Pork

Time 9h20m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 large onion, chopped (about 1 cup)
1 medium green bell pepper, chopped (about 1 cup)
2 medium celery ribs, chopped (about 1 cup)
3 garlic cloves, finely chopped
1 (28 ounce) can diced tomatoes, undrained
2 cups smoked sausage, chopped fully cooked
1 tablespoon parsley flakes
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper sauce
3/4 lb medium shrimp, uncooked peeled deveined, thawed if frozen

Steps:

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.

SLOW-COOKER JAMBALAYA

Slow-Cooker Jambalaya image

Jambalaya is a Creole dish, inspired by both French and Spanish cuisines. Served in the south (especially Louisiana!) and filled with both shrimp and andouille or smoked sausage, it packs on the flavor as a perfect dinner option year-round. This slow-cooker version only takes 15 minutes to prep, and the flavors simmer together for hours, making this recipe a must-try for any Cajun food lover.

Provided by Betty Crocker Kitchens

Categories Entree

Time 8h15m

Yield 8

Number Of Ingredients 13

Ingredients

1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
2 medium celery stalks, chopped (1 cup)
3 garlic cloves, finely chopped
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
2 cups chopped fully cooked smoked sausage
1 tablespoon parsley flakes
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper sauce
3/4 pound uncooked peeled deveined medium shrimp, thawed if frozen
4 cups hot cooked rice

Steps:

In 3 1/2- to 6-quart slow cooker, mix all ingredients except shrimp and rice.
Cover; cook on Low heat setting 7 to 8 hours (or High heat setting 3 to 4 hours).
Stir in shrimp. If needed, reduce heat setting to Low; cover and cook on Low heat setting about 1 hour longer or until shrimp are pink and firm. Serve jambalaya with rice. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

Nutrition Facts : Calories 265, Carbohydrate 31 g, Cholesterol 60 mg, Fiber 2 g, Protein 12 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 710 mg

COLLEEN'S SLOW COOKER JAMBALAYA

Colleen's Slow Cooker Jambalaya image

This recipe came about from a lot of experimenting over the years. My family and friends like this version the best. Serve over cooked rice.

Provided by Colleen Murtaugh

Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes

Time 8h20m

Yield 12

Number Of Ingredients 13

Ingredients

1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 pound andouille sausage, sliced
1 (28 ounce) can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 cup chopped celery
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
½ teaspoon dried thyme
1 pound frozen cooked shrimp without tails

Steps:

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.
Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.

Nutrition Facts : Calories 234.6 calories, Carbohydrate 6.1 g, Cholesterol 98.9 mg, Fat 13.6 g, Fiber 1.4 g, Protein 20.2 g, SaturatedFat 4.4 g, Sodium 687.6 mg, Sugar 2.8 g

LOUISIANA JAMBALAYA RECIPE

Louisiana Jambalaya Recipe image

This easy Louisiana Jambalaya Recipe is perfect for busy nights. With very little hands-on time, this Louisiana Jambalaya recipe is easy to make and packed with flavor.

Provided by Christina Hitchcock

Categories Main Dish

Time 1h2m

Number Of Ingredients 12

Ingredients

1 1/2 pounds boneless (skinless chicken, cut into 1 inch cubes)
2 tablespoons Cajun seasoning (divided)
2 tablespoons salt (divided)
1 tablespoon black pepper (divided)
2 tablespoons canola oil
1 pound cooked andouille sausage (chopped)
1 medium onion (chopped)
2 green bell peppers (chopped)
5 cloves garlic (chopped)
1 1/2 cups chicken broth
1 28 oz can diced fire-roasted tomatoes
2 cups uncooked jasmine rice

Steps:

Set Ninja® Cooking System with Auto-iQ™ to STOVE TOP HIGH and preheat pot for 5 minutes.
Season chicken with 1 tablespoons Cajun seasoning, 1 tablespoon salt and 1/2 tablespoon black pepper.
Heat oil in pot for 2 minutes, then add chicken, sausage, onion, peppers and garlic.
Cook uncovered, for 15 minutes, stirring occasionally.
Add chicken stock, tomatoes, rice and remaining Cajun seasoning, salt and pepper.
Stir to combine then cover pot.
Select Augot- iQ Layered Bowls: Recipe 15 and press START/STOP button.
Serve immediately.

SLOW COOKER CREOLE JAMBALAYA

Slow Cooker Creole Jambalaya image

The great thing about jambalaya is that you can add whatever meat you like. We opted for andouille sausage, shrimp and crawfish. They absorbed all the great flavors of this delicious dish. It has quite a bit of a kick to it so adjust the amount of the liquid crab boil. We also loved the option of cooking it in the crock pot. It...

Provided by Donna Graffagnino

Categories Seafood

Time 4h30m

Number Of Ingredients 19

Ingredients

1 lb boneless skinless chicken breasts
**or**
1 lb raw shrimp, peeled & deveined 61-70 ct and/or la crawfish tails (in place of chicken)
1 lb andouille sausage, halved and sliced
1 lb diced ham seasoning (i like the mini)
1 can(s) (28 oz) diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 c celery, chopped
4 c chicken broth, divided
2 tsp dried oregano
2 tsp dried parsley
2 tsp creole seasoning (tony chachere's)
1 tsp cayenne pepper
1 tsp dried thyme
1 can(s) v-8 juice, 10.5 oz.
1 1/2 tsp liquid crab boil (optional)
2 1/2 c raw converted rice (zatarain's or uncle ben's)
chopped fresh parsley or sliced green onion for garnish

Steps:

1. In a slow cooker, mix the chicken, sausage, ham, tomatoes with juice, onion, green bell pepper, celery, and 1 cup beer or chicken 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.
3. During the last hour (on high) or two hours (on low) add rice, liquid crab boil, V-8 and chicken stock. Mix well, cover and cook until rice is done and broth is absorbed.
4. Stir in the shrimp and/or crawfish tails during the last 30 minutes of cook time.
5. Garnish with fresh parsley or green onions.

SLOW COOKER JAMBALAYA

Slow Cooker Jambalaya image

This Slow Cooker Cajun Jambalaya is an easy, simple recipe that is full of flavor, with chicken, sausage, and Cajun seasonings.

Provided by Sandra

Categories Main Course

Time 6h20m

Number Of Ingredients 14

Ingredients

1 pound skinless boneless chicken breasts (cut into 1 inch cubes)
1 pound smoked sausage (sliced)
28 ounce diced tomatoes with juice
1 large onion (chopped)
1 large green bell pepper (chopped)
1 cup chopped celery
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
1 tablespoon Cajun seasoning
1/2 - 1 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1 pound frozen cooked shrimp without tails
1 cup rice (cooked)

Steps:

In a slow cooker mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, broth, and seasonings.
Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours.
During the last 30 minutes of cook time add the shrimp and stir.
Cook rice and mix in right before serving or serve on the side. Enjoy!

Nutrition Facts : Calories 545 kcal, Carbohydrate 35 g, Protein 44 g, Fat 23 g, SaturatedFat 7 g, Cholesterol 292 mg, Sodium 1666 mg, Fiber 3 g, Sugar 4 g, ServingSize 0.17 of recipe

CROCKPOT JAMBALAYA

Crockpot Jambalaya image

Provided by Amanda Carlisle

Categories dinner

Time 8h20m

Number Of Ingredients 13

Ingredients

1 lb Boneless Skinless Chicken Breasts (cubed)
1 lb Andouille Sausage (Sliced)
2 14 oz cans diced tomatoes
1 large onion (chopped)
1 large green bell pepper (chopped)
1 cup diced celery
1 cup chicken broth
2 Tsp dried oregano
2 Tsp dried parsley
2 Tsp Cajun seasoning
1/2 Tsp dried thyme
1/2 Tsp cayenne pepper
1 lb frozen cooked shrimp (peeled)

Steps:

In a 6 qt or larger crockpot, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
Cover and cook 7 to 8 hours on Low, or 3 to 4 hours on High.
30 minutes before serving stir in the shrimp.
Serve over rice.

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