Slow Cooker Creole Jambalaya Recipes

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

Ingredients

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

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

SLOW-COOKER CREOLE JAMBALAYA (COOKING FOR 2)

Slow-Cooker Creole Jambalaya (Cooking for 2) image

Here's classic Creole flavorful cooking just for two.

Provided by Betty Crocker Kitchens

Categories Entree

Time 7h40m

Yield 2

Number Of Ingredients 11

Ingredients

1/2 cup chopped celery
2 cloves garlic, finely chopped
1 can (14 1/2 ounces) diced tomatoes with green pepper and onion, undrained
1/2 cup chopped fully cooked smoked sausage
1 teaspoon parsley flakes
1/4 teaspoon salt
1/4 teaspoon dried thyme leaves
1/8 teaspoon pepper
4 drops red pepper sauce
6 ounces uncooked peeled deveined medium shrimp, thawed if frozen
1 cup hot cooked rice

Steps:

In 2 1/2- to 3 1/2-quart slow cooker, mix all ingredients except shrimp and rice.
Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender.
Stir in shrimp. Cover and cook on low heat setting about 30 minutes or until shrimp are pink and firm. Serve with rice.

Nutrition Facts : Calories 390, Carbohydrate 40 g, Cholesterol 150 mg, Fiber 3 g, Protein 26 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1760 mg, Sugar 11 g, TransFat 0 g

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

Ingredients

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.

SLOW COOKED JAMBALAYA RECIPE BY TASTY

Slow Cooked Jambalaya Recipe by Tasty image

Here's what you need: tomatoes, chicken stock, tomato paste, bay leaves, dried basil, dried oregano, Slap Ya Mama Cajun Seasoning, salt, worcestershire sauce, cayenne pepper, black pepper, medium red onion, green bell pepper, celery ribs, okras, jalapeñoes, garlic, andouille sausage, chicken breasts, shrimp, white rice, fresh parsley

Provided by Jacob Sanchez

Categories Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 22

Ingredients

2 tomatoes, diced
12 oz chicken stock
1 can tomato paste
4 bay leaves
2 teaspoons dried basil
1 ½ teaspoons dried oregano
1 teaspoon Slap Ya Mama Cajun Seasoning
1 teaspoon salt
½ teaspoon worcestershire sauce
2 teaspoons cayenne pepper, replace with 2 tsp of reaper pepper for extra spice
1 teaspoon black pepper
1 medium red onion, chopped
1 green bell pepper, chopped
3 celery ribs, sliced
4 okras, sliced
2 jalapeñoes, sliced
3 cloves garlic, minced
1 lb andouille sausage, sliced
2 chicken breasts, cubed
1 lb shrimp, peel and deveined
1 ½ cups white rice, cooked according to package directions
1 tablespoon fresh parsley, chopped

Steps:

Combine all ingredients (excluding shrimp) in an 8 qt slow cooker.
Stir well until fully mixed, then cover the slow cooker and cook on low for 5 hours.
Add shrimp and cook for an additional 30 minutes on low.
Stir in cooked rice and serve warm.

Nutrition Facts : Calories 691 calories, Carbohydrate 42 grams, Fat 37 grams, Fiber 5 grams, Protein 44 grams, Sugar 10 grams

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 ElizabethKnicely

Categories One Dish Meal

Time 8h20m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

1 lb boneless skinless chicken breast half, cut into 1 inch cubes
1 lb 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
1/2 teaspoon dried thyme
1 lb 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.
Serve over your favorite rice.

Nutrition Facts : Calories 225, Fat 12, SaturatedFat 4, Cholesterol 93.4, Sodium 879.4, Carbohydrate 7, Fiber 1.4, Sugar 3, Protein 21.7

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