Crock Pot Jambalaya Recipe Chicken Recipes Recipe For Banana

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CROCK POT JAMBALAYA



Crock Pot Jambalaya image

My new crockpot just became my new best friend! I gave it a first workout with my Jambalaya and it cooked it to perfection! The aroma that went through the house while this was cooking was mouth watering! If you love cajun food like we do, I don't think you will be disappointed in this spicy, full of flavor dish. Enjoy! My...

Provided by Diane Atherton

Categories     Seafood

Time 4h10m

Number Of Ingredients 18

1 lb chicken breast or thighs, cut in 1-inch pieces
1 lb andouille chicken sausage (7 links), sliced, or smoked sausage of choice
1 to 2 lb shrimp, peeled and deveined (the more shrimp the better)
1/2 large onion, chopped
1 large bell pepper, chopped
3 or 4 clove fresh garlic, minced
2 stalk(s) celery, sliced, optional
1 qt diced tomatoes, or a large (28 oz) can, undrained
1 c chicken broth
1/2 c dry white wine
1 tsp oregano, dried
2 tsp parsley flakes
1 tsp basil, dried
1 tsp cajun seasoning ( mr. pete's or zatarains are both good)
1 tsp everglades seasoning (can use an add'l tsp of cajun seasoning if you can't find this)
1 tsp cayenne pepper
salt, to taste
cooked rice

Steps:

  • 1. Layer chicken pieces and sausage slices in bottom of crock pot. Peel and devein shrimp; keep refrigerated until ready to add.
  • 2. Combine onion, pepper, celery and garlic; layer on top of meat. NOTE: I had every intention of adding celery but I forgot. This Jambalaya was still outstanding.
  • 3. Combine tomatoes, broth, wine and seasoning; pour over onion/pepper mixture.
  • 4. Set crock pot on HIGH. Cook for 4 hours. Add shrimp the last 20 minutes of cooking time. (You can cook on LOW for 8 hours) NOTE: taste test before adding shrimp; add additional seasoning if desired at this point. I did not find it necessary to add anything extra, flavor was perfect for me.
  • 5. To serve, place a scoop of hot rice in a bowl and spoon jambalaya over rice.

SLOW COOKER CHICKEN, SAUSAGE, AND SHRIMP JAMBALAYA



Slow Cooker Chicken, Sausage, And Shrimp Jambalaya image

Chicken, smoked sausage, and cooked shrimp come together nicely in this spicy Cajun rice dish.

Time 6h20m

Yield 8

Number Of Ingredients 13

1 pound boneless chicken breasts
1 pound smoked sausage
1 can (28 ounce size) crushed tomatoes
1 medium onion, chopped
1 green bell pepper, chopped
1 cup chicken broth
1/2 cup white wine
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
1 pound cooked shrimp
2 cups cooked rice

Steps:

  • Cut the chicken into cubes. Slice the smoked sausage. Add both to the crock pot. Add the tomatoes, onion, bell pepper, broth, wine, oregano, parsley, Cajun seasoning and cayenne pepper to the crock pot and stir gently to combine. Cover the crock pot and cook on low for 6 hours or until chicken is cooked. Turn heat to high and stir in the cooked rice and shrimp. Cook for 15 minutes longer or until shrimp is heated through.

Nutrition Facts :

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

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

SERENA BAKES SIMPLY FROM SCRATCH



Serena Bakes Simply From Scratch image

Crock Pot Chicken and Sausage Jambalaya's super easy to make! It's perfect for potlucks, parties or a simple fix it and forget it dinner. It's full of flavor with minimal work!

Provided by Serena Bakes Simply From Scratch

Categories     Jambalaya, Chicken Jambalaya, Crock Pot Recipe, Southern Recipe, Creole

Time 4h15m

Yield 8

Number Of Ingredients 15

1 pound Smoked Andouille Sausage, Sliced
1 pound Chicken Breast, Diced
1 whole Medium Sized Onion, Diced
3 whole Carrots, Diced
4 stalks Celery, Chopped
1 whole Bell Pepper, Seeded and Diced
4 cloves Garlic, Minced
3 1/2 cups Chicken Stock
14 1/2 ounces Canned Diced Tomatoes With Juice
2 tablespoons Tomato Paste
1 1/2 cup Long Grain Rice (I prefer Brown for texture.)
3 teaspoons Zatarain's Creole Seasoning
2 teaspoons Smoked Paprika
Additional Zatarain's Creole Seasoning To Taste
Sliced Green Onions

Steps:

  • In a large slow cooker add all ingredients until smoked paprika.
  • Stir until well combined. Cook on high for 4 hours or low 6 hours. The first time making this check jambalaya the last hour of cooking and adjust cooking time as needed accordingly.
  • Add additional Zatarain's Creole Seasoning to taste or allow everyone to individualize their dish if they prefer more heat.
  • Garnish with green onions.

Nutrition Facts :

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

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

Provided by Robin Miller : Food Network

Categories     main-dish

Time 7h15m

Yield 4 servings

Number Of Ingredients 14

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 pound andouille sausage, diced
1 (28-ounce) can diced tomatoes
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 stalk celery, chopped
1 cup reduced-sodium chicken broth
2 teaspoons dried oregano
2 teaspoons Cajun or Creole seasoning
1 teaspoon hot sauce
2 bay leaves
1/2 teaspoon dried thyme
1 pound frozen peeled and cooked shrimp, thawed
2 cups cooked rice

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.

BEST EVER CROCK POT JAMBALAYA



Best Ever Crock Pot Jambalaya image

A delicious dish to serve over rice with sausage, chicken, and shrimp. Have plenty of hot sauce for those who like it! This is perfect for cold weather and Mardi Gras.

Provided by PalatablePastime

Categories     Chicken Breast

Time 7h30m

Yield 6-8 serving(s)

Number Of Ingredients 16

12 ounces boneless skinless chicken breasts, cut into 1 inch cubes
1 lb andouille sausage, cut into chunks (may use smoked sausage)
2 bell peppers, chopped
2 celery ribs, chopped
1 onion, chopped
3 garlic cloves, minced
1 (15 1/2 ounce) can diced tomatoes, undrained
1/3 cup tomato paste
1 (15 1/2 ounce) can beef broth
3 tablespoons chopped parsley
2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 tablespoon hot sauce (may use Tabasco)
1 1/2 teaspoons salt
1 lb shrimp, peeled and deveined
4 cups hot steamed rice (amount approximate, based on your serving size)

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.

SIMPLE SLOW COOKER JAMBALAYA



Simple Slow Cooker Jambalaya image

Chicken, sausage and shrimp simmered with rice & veggies for a one-pot meal that's perfect for family gatherings.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 4h49m

Yield 12

Number Of Ingredients 13

2 pounds chicken thighs, cut into bite-size pieces
1 pound andouille sausage, sliced
1 (12 ounce) package mirepoix (diced celery, carrots and onions)
2 (14.5 ounce) cans diced tomatoes, undrained
½ cup chopped green bell pepper
3 cloves garlic, minced
2 cups Swanson® Chicken Broth
1 tablespoon Cajun seasoning
1 teaspoon dried thyme
1 teaspoon dried oregano
1 pound uncooked medium shrimp, peeled and deveined
2 cups converted long-grain white rice
1 tablespoon chopped fresh parsley

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.

Nutrition Facts : Calories 403.6 calories, Carbohydrate 31.9 g, Cholesterol 122.9 mg, Fat 19.1 g, Fiber 2.2 g, Protein 26.3 g, SaturatedFat 6 g, Sodium 843.3 mg, Sugar 3.1 g

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

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

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