Jambalaya For The Crock Pot Recipes

COLLEEN'S SLOW COOKER JAMBALAYA

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.

BEST EVER CROCK POT JAMBALAYA

Steps:

• Place all ingredients except shrimp and rice in crock pot.
• Cover and cook on low for 7-8 hours or on high for 3-4 hours, or until chicken is cooked through.
• During the last 30 minutes of cooking, stir in shrimp and cook covered, until shrimp are curled and opaque (and chicken is cooked as well).
• Serve mixture over hot steamed rice.

SLOW COOKER JAMBALAYA

Steps:

• In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
• Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.

CROCK POT JAMBALAYA

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.

SIMPLE SLOW COOKER JAMBALAYA

Steps:

• Combine chicken, sausage, mirepoix mix, diced tomatoes, bell pepper, garlic, Swanson® Chicken Broth, Cajun seasoning, thyme, and oregano in a slow cooker. Cook on High until chicken is tender, 4 to 5 hours. Stir occasionally. During the last 30 minutes, add rice and shrimp; stir to combine. Turn off slow cooker.
• Let stand, covered, for at least 15 minutes to allow rice to absorb most of the remaining liquid. Garnish with fresh parsley, if desired.

FORGOTTEN JAMBALAYA

Steps:

• In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. Stir in the celery, green peppers, onion, garlic, seasonings and pepper sauce. Stir in chicken and sausage. , Cover and cook on low for 4-6 hours or until chicken is no longer pink. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice. Freeze option: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

SLOW-COOKED JAMBALAYA

Steps:

• In a 4-qt. slow cooker, combine the first 12 ingredients. Cover and cook on low for 6-7 hours or until chicken is no longer pink., Stir in shrimp and rice. Cover and cook 15 minutes longer or until heated through.

SLOW-COOKER JAMBALAYA

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.