Best 6 Slow Cooked Hearty Jambalaya Recipes
**Savor the Delights of Jambalaya: A Culinary Journey Through Louisiana's Iconic Dish**
Embark on a tantalizing culinary adventure with jambalaya, a beloved Louisiana dish that captivates taste buds with its vibrant flavors and unique blend of ingredients. This savory one-pot meal showcases the essence of Creole cuisine, seamlessly merging Spanish, French, and African influences into a symphony of flavors. Prepare to be enthralled by our diverse collection of jambalaya recipes, each offering a distinct interpretation of this iconic dish. From classic jambalaya brimming with succulent shrimp, tender chicken, andouille sausage, and aromatic vegetables to vegetarian and seafood variations bursting with vibrant flavors, our recipes cater to every palate. Whether you prefer a traditional approach or a contemporary twist, our culinary journey through jambalaya promises an unforgettable experience.
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-COOKED JAMBALAYA
-Sherry Huntwork, Gretna, Nebraska
Provided by Taste of Home
Categories Dinner
Time 6h35m
Yield 12 servings.
Number Of Ingredients 14
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
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
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
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
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 JAMBALAYA
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
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
SLOW COOKER JAMBALAYA
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
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
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
- Use a heavy-bottomed pot: A heavy-bottomed pot will help to distribute the heat evenly and prevent the jambalaya from burning.
- Brown the sausage and chicken first: Browning the sausage and chicken before adding the other ingredients will help to develop their flavor and give the jambalaya a richer taste.
- Use a good quality stock: The stock you use will make a big difference in the flavor of the jambalaya. Use a homemade stock if you can, or a good quality store-bought stock.
- Don't overcrowd the pot: If you overcrowd the pot, the jambalaya will not cook evenly. Cook the jambalaya in batches if necessary.
- Season to taste: Be sure to taste the jambalaya before serving and adjust the seasonings as needed.
- Serve with your favorite toppings: Jambalaya is traditionally served with rice, but you can also serve it with pasta, cornbread, or your favorite side dish.
Conclusion:
Jambalaya is a delicious and versatile dish that can be made with a variety of ingredients. It is a great way to use up leftover rice, vegetables, and meat. Jambalaya is also a relatively easy dish to make, making it a great option for busy weeknights. With its bold flavors and hearty ingredients, jambalaya is sure to be a hit with your family and friends.
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