Slow Cooker Vegan Jambalaya Recipes
COLLEEN'S SLOW COOKER JAMBALAYA
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
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 JAMBALAYA (VEGAN)
A good meal to freeze and throw in the slow cooker on a busy day. I prefer the rice cooked separately. You can substitute Creole seasoning for the Cajun seasoning and bok choy for the celery, if desired.
Provided by Maggie Huffman
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 4h55m
Yield 6
Number Of Ingredients 15
Steps:
- Drizzle the bottom of a 4-quart slow cooker crock with olive oil. Stir tomatoes with juice, seitan, sausage, onion, green bell pepper, celery, vegetable broth, garlic, miso paste, Cajun seasoning, thyme, and oregano into crock.
- Cook on Low for 4 hours. Add rice to the crock and cook on High until rice is cooked through, about 30 minutes more. Garnish with parsley.
Nutrition Facts : Calories 334.4 calories, Carbohydrate 40.8 g, Fat 10.3 g, Fiber 3.8 g, Protein 19.9 g, SaturatedFat 1.7 g, Sodium 965.3 mg, Sugar 5.2 g
VEGETABLE JAMBALAYA
Here's classic Creole cooking, vegetarian style. Ooo-eee!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in 10-inch skillet over medium-high heat. Cook onion, bell pepper and garlic in oil 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender.
- Stir in rice. Cook 2 to 3 minutes, stirring occasionally, until rice is light golden brown. Stir in broth. Heat to boiling; reduce heat. Cover and simmer 15 minutes
- Stir in remaining ingredients. Cover and simmer 5 to 10 minutes or until vegetables and rice are tender.
Nutrition Facts : Calories 420, Carbohydrate 89 g, Cholesterol 0 mg, Fiber 11 g, Protein 16 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 900 mg
SLOW COOKED JAMBALAYA RECIPE BY TASTY
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
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
VEGAN JAMBALAYA
This is from a great new Vegan cookbook that my sister got me. I always looked at Vegan food as earthy and grose, but this really changed my mind.
Provided by MizEmerilLagasse
Categories Tempeh
Time P1DT5m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cube and marinate tempeh in broth, olive oil, cajun seasonings, cayenne, and Tabasco overnight.
- Brown tempeh and tempeh sausage in pan with additional olive oil.
- Remove from heat.
- Add artichoke hearts.
- In large pot, put 2 T.
- olive oil, 1 T.
- cajun seasonings, onion, peppers, and garlic.
- Saute until onion is clear.
- Add 1 cup of rice and stir over high heat until rice is translucent.
- Add 2 cups of water and juice from can of Rotel.
- Stir and then cover.
- reduce heat to medium-low and cook for 25 minutes.
- Once rice is cooked-- remove from heat.
- Stir in tempeh mixture, can of Rotel, and salt and pepper to taste.
Nutrition Facts : Calories 721.8, Fat 33.5, SaturatedFat 6, Sodium 1046.6, Carbohydrate 68.5, Fiber 6.2, Sugar 4.7, Protein 46.7
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