Slow Cooker Creole 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 CREOLE JAMBALAYA
The great thing about jambalaya is that you can add whatever meat you like. We opted for andouille sausage, shrimp and crawfish. They absorbed all the great flavors of this delicious dish. It has quite a bit of a kick to it so adjust the amount of the liquid crab boil. We also loved the option of cooking it in the crock pot. It...
Provided by Donna Graffagnino
Categories Seafood
Time 4h30m
Number Of Ingredients 19
Steps:
- 1. In a slow cooker, mix the chicken, sausage, ham, tomatoes with juice, onion, green bell pepper, celery, and 1 cup beer or chicken broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
- 2. Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High.
- 3. During the last hour (on high) or two hours (on low) add rice, liquid crab boil, V-8 and chicken stock. Mix well, cover and cook until rice is done and broth is absorbed.
- 4. Stir in the shrimp and/or crawfish tails during the last 30 minutes of cook time.
- 5. Garnish with fresh parsley or green onions.
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
Provided by Robin Miller : Food Network
Categories main-dish
Time 7h15m
Yield 4 servings
Number Of Ingredients 14
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-COOKER CREOLE JAMBALAYA (COOKING FOR 2)
Here's classic Creole flavorful cooking just for two.
Provided by Betty Crocker Kitchens
Categories Entree
Time 7h40m
Yield 2
Number Of Ingredients 11
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
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