Slow Cooked Hearty Jambalaya Recipes

SLOW-COOKED JAMBALAYA

Slow-Cooked Jambalaya image

-Sherry Huntwork, Gretna, Nebraska

Provided by Taste of Home

Categories Dinner

Time 6h35m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

1 pound smoked kielbasa or Polish sausage, sliced
1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 can (14-1/2 ounces) beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
2 celery ribs, chopped
1/3 cup tomato paste
4 garlic cloves, minced
1 tablespoon dried parsley flakes
1-1/2 teaspoons dried basil
1 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 pound cooked medium shrimp, peeled and deveined
2 cups cooked rice

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.

Nutrition Facts : Calories 228 calories, Fat 11g fat (4g saturated fat), Cholesterol 95mg cholesterol, Sodium 692mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein. Diabetic Exchanges

SLOW-COOKED HEARTY JAMBALAYA

Slow-Cooked Hearty Jambalaya image

I love anything with Cajun spices, so I came up with this slow-cooker jambalaya that's just as good as that served in restaurants. If you can't find Andouille sausage, hot links, smoked sausage or chorizo will also work. I like to serve it with warm cornbread and garnished with sliced green onions. -Jennifer Fulk, Moreno Valley, California

Provided by Taste of Home

Categories Dinner

Time 6h35m

Yield 8 servings.

Number Of Ingredients 18

Ingredients

1 can (28 ounces) diced tomatoes, undrained
1 pound fully cooked andouille sausage links, cubed
1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 can (8 ounces) tomato sauce
1 cup diced onion
1 small sweet red pepper, diced
1 small green pepper, diced
1 cup chicken broth
1 celery rib with leaves, chopped
2 tablespoons tomato paste
2 teaspoons dried oregano
2 teaspoons Cajun seasoning
1-1/2 teaspoons minced garlic
2 bay leaves
1 teaspoon Louisiana-style hot sauce
1/2 teaspoon dried thyme
1 pound cooked medium shrimp, peeled and deveined
Hot cooked rice

Steps:

In a 5-qt. slow cooker, combine the first 16 ingredients. Cover and cook on low for 6-7 hours or until chicken is no longer pink. Stir in shrimp. Cover and cook 15 minutes longer or until heated through. Discard bay leaves. Serve with rice.

Nutrition Facts : Calories 281 calories, Fat 13g fat (4g saturated fat), Cholesterol 176mg cholesterol, Sodium 1137mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 31g protein.

HEARTY JAMBALAYA

Hearty Jambalaya image

Mel Miller of Perkins, Oklahoma shares this meaty and satisfying jambalaya.

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

1 pound smoked kielbasa or Polish sausage, cut into 1/2-inch slices
1 pound boneless skinless chicken breasts, cubed
1 large onion, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
4 garlic cloves, minced
2 tablespoons butter
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1/2 teaspoon hot pepper sauce
1/4 to 1/2 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/8 teaspoon white pepper
1/8 teaspoon pepper
1/2 pound uncooked medium shrimp, peeled and deveined
Hot cooked rice, optional

Steps:

In a Dutch oven, saute the sausage, chicken, onion, celery, green pepper and garlic in butter until chicken is browned. Stir in the tomatoes, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until chicken is no longer pink. , Stir in shrimp; cover and simmer for 4 minutes or until shrimp turn pink. Serve over rice, if desired. Freeze option: Freeze cooled jambalaya in a freezer container. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts : Calories 220 calories, Fat 6g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 675mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges

MEATY SLOW-COOKED JAMBALAYA

Meaty Slow-Cooked Jambalaya image

Sure makes life easy having this tasty dish stashed away in the freezer! Another plus, you throw it all in the slow cooker-no skillet necessary. -Diane Smith, Pine Mountain, Georgia

Provided by Taste of Home

Categories Dinner

Time 7h40m

Yield 12 servings (3 quarts).

Number Of Ingredients 17

Ingredients

1 can (28 ounces) diced tomatoes, undrained
1 cup reduced-sodium chicken broth
1 large green pepper, chopped
1 medium onion, chopped
2 celery ribs, sliced
1/2 cup white wine or additional reduced-sodium chicken broth
4 garlic cloves, minced
2 teaspoons Cajun seasoning
2 teaspoons dried parsley flakes
1 teaspoon dried basil
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 to 1 teaspoon cayenne pepper
2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
1 package (12 ounces) fully cooked andouille or other spicy chicken sausage links
2 pounds uncooked medium shrimp, peeled and deveined
8 cups hot cooked brown rice

Steps:

In a large bowl, combine the first 13 ingredients. Place chicken and sausage in a 6-qt. slow cooker. Pour tomato mixture over top. Cook, covered, on low until chicken is tender, 7-9 hours., Stir in shrimp. Cook, covered, until shrimp turn pink, 15-20 minutes longer. Serve with rice.

Nutrition Facts : Calories 387 calories, Fat 10g fat (3g saturated fat), Cholesterol 164mg cholesterol, Sodium 674mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 4g fiber), Protein 36g protein. Diabetic Exchanges

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

HEARTY JAMBALAYA

Hearty Jambalaya image

From Taste of Home I love anything with Cajun spices, so I came up with this slow-cooker jambalaya that's just as good as that served in restaurants," says Jennifer Fulk from Moreno Valley, California. "If you can't find Andouille sausage, hot links, smoked sausage or chorizo will also work. I like to serve it with warm cornbread and garnished with sliced green onions."

Provided by Lizzie Rodriquez

Categories Easy

Time 6h30m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

1 (28 ounce) can diced tomatoes, undrained
1 lb fully cooked andouille sausage, cubed
1/2 lb boneless skinless chicken breast, cut into 1-inch cubes
1 (8 ounce) can tomato sauce
1 cup diced onion
1 small sweet red pepper, diced
1 small green pepper, diced
1 cup chicken broth
1 celery rib, with leaves chopped
2 tablespoons tomato paste
2 teaspoons dried oregano
2 teaspoons cajun seasoning
1 1/2 teaspoons minced garlic
2 bay leaves
1 teaspoon louisiana hot sauce
1/2 teaspoon dried thyme
1 lb cooked medium shrimp, peeled and deveined
hot cooked rice

Steps:

In a 5-qt. slow cooker, combine the first 16 ingredients. Cover and cook on low for 6-7 hours or until chicken is no longer pink. Stir in shrimp. Cover and cook 15 minutes longer or until heated through. Discard bay leaves. Serve with rice.

Nutrition Facts : Calories 316.1, Fat 17.4, SaturatedFat 5.8, Cholesterol 122.1, Sodium 1340.5, Carbohydrate 12.6, Fiber 2.8, Sugar 6.5, Protein 27.1

SLOW-COOKER CHICKEN AND SAUSAGE JAMBALAYA

Slow-Cooker Chicken and Sausage Jambalaya image

Add something flavorful to your French cuisine night! Serve this chicken and sausage jambalaya dinner slow cooked to perfection.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 8h30m

Yield 10

Number Of Ingredients 9

Ingredients

2 large onions, chopped (2 cups)
1 large green bell pepper, chopped (1 1/2 cups)
2 medium stalks celery, chopped (1 cup)
2 1/2 pounds boneless, skinless chicken thighs
1 tablespoon Cajun seasoning
1 pound fully cooked Polish sausage links, cut into 1 1/2-inch pieces
1 can (28 ounces) diced tomatoes, undrained
1 can (14 ounces) chicken broth
1 package (14 ounces) instant long-grain rice

Steps:

Place onions, bell pepper and celery in 5- to 6-quart slow cooker. Top with chicken; sprinkle with Cajun seasoning. Top with sausage, tomatoes and broth.
Cover and cook on low heat setting 8 to 10 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.
Gently stir uncooked rice into chicken mixture. Cover and cook on low heat setting about 15 minutes or until rice is tender. Jambalaya will hold on low heat setting up to 1 hour.

Nutrition Facts : Calories 525, Carbohydrate 47 g, Cholesterol 95 mg, Fiber 2 g, Protein 35 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 830 mg

SLOW COOKER JAMBALAYA

Slow Cooker Jambalaya image

Great weeknight favorite!!! Easy, fast, and delicious! This is the best jambalaya I've had!! I didn't have any chicken de-frosted... so I just used extra sausage and shrimp. This recipe came from my slow-cooker manual.

Provided by STARLIGHT by NIGHT

Categories One Dish Meal

Time 8h15m

Yield 5 Quarts

Number Of Ingredients 13

Ingredients

1 1/2 lbs boneless chicken breasts, cut into 1-inch cubes
1 lb sausage, cooked
2 (28 ounce) cans tomatoes, crushed
1 cup onion, chopped
1 cup green pepper, chopped
1 cup chicken broth
1/2 cup white wine
2 teaspoons oregano
2 teaspoons parsley
1 teaspoon salt
2 teaspoons seasoning
1 1/2 lbs shrimp, cooked
2 cups quick-cooking rice

Steps:

Combine all ingredients in the cooking vessel except shrimp and rice. Stir well. Cover and cook: Low- 8 hrs (or) High -5 hours.
Stir in shrimp and rice. Cover and cook for an additional 15 minutes.

Nutrition Facts : Calories 908.3, Fat 41.5, SaturatedFat 13.2, Cholesterol 404.8, Sodium 1857.6, Carbohydrate 51.5, Fiber 5.6, Sugar 10.9, Protein 75.1

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