I am in need of a good and easy crockpot Jambalaya recipe?

1 pound skinless, boneless chicken ****** 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
1/2 teaspoon dried thyme
1 pound frozen cooked shrimp without tails

DIRECTIONS
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. You don't have to add all of the items listed. But on high in the cooker it would only take 3-4hours. So GOOD LUCK!!

Hi Louise - That sounds really yummy but I don't have a slow cooker. Are they really worth the investment? Can you cook a lot of different things in them.

@Cath Lawson:

I love mine for slow cooking red beans all day for red beans and rice- no scorched beans!

Try a quick mix from your grocery store, down the rice isle. They have different mixes that can be used with nearly any kind of meat. Its not homemade, but its fast and tasty.

*********SMOKED SAUSAGE JAMBALAYA
1/2 pkg. onion soup
1 c. rice
1 pkg. smoked sausage
1 onion
1 1/2 c. water
Salt and pepper to taste
Split and cut sausage into small pieces. Fry with onion until brown; add water, rice, and onion soup. Salt and pepper to taste. Cover and cook on low flame for 20 minutes. Stir occasionally. Shrimp can be substituted for sausage.

You can cook this Jambalaya on high for 3-4 hours in a crock pot…..Good Luck!

Crock Pot Jambalaya

6-8
servings click to change U.S./Metric measurement system or number of servings
time to make 7½ hours 30 min prep
Change to: servings US Metric
12 ounces boneless skinless chicken breasts, cut into 1 inch cubes
1 lb andouille sausages, 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)

Not the one? See other Crock Pot Jambalaya Recipes

* Crock Pot Main Dish
* Cajun Main Dish
* Chicken ******* Main Dish
* Mardi Gras/Carnival Main Dish
* Low Calorie Main Dish

1. Place all ingredients except shrimp and rice in crock pot.
2. Cover and cook on low for 7-8 hours or on high for 3-4 hours, or until chicken is cooked through.
3. 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).
4. Serve mixture over hot steamed rice.

You can really use whatever vegetables and meat you have at your disposal, but the more traditional recipes call for the meats to be polish sausage and shrimp and the vegetables to be celery, onions, and red bell peppers. Likewise, you can use any type of rice, although the ever-common instant white rice is the norm. A typical ingredient list might look as follows:

1/2 pound of (polish) sausage (or ham)
2+ Tablespoons olive oil
1/2 pound of shrimp (or chicken)
2 cups (white) rice
4 cups diced tomatoes (you can used canned tomatoes if you like)
1 cup onion, chopped
1 cup (red) bell peppers chopped
1 cup celery, chopped
1 to 2 teaspoons garlic
1 to 2 Tablespoons hot sauce
Salt, pepper, & red crushed peppers to taste
Again, the recipe list is very flexible. Use your imagination and whatever ingredient you happen to have available. In addition to having a fluid ingredients list, the manner with which you cook Jambalaya is also equally flexible and simplistic. The main goal is to brown the meat(s), sauté the vegetables, and then stir in/warm the rice. I usually brown the meat(s) for three to five on medium to medium-high heat, followed by sautéing the onions, bell peppers, tomatoes, and celery until the onions start to brown (three to five minutes, again), followed by stirring in the rice, reducing the heat, and ensuring everything is mixed together and warmed equally. Finally, I season to taste with the salt, ground black pepper, hot sauce, and crushed red peppers.
Jambalaya makes a tasty, hearty, warming meal in a relatively short amount of time. It's a great

Try Zatarain's Jambalaya Mix all you need to add is the sausage and it is very good.

Ingredients

1 tbsp olive oil
1 large onion, chopped
2 medium cloves garlic, peeled
1 large green bell pepper, cored, seeded and chopped
2 celery stalks, diced
3 tbsp fresh Italian parsley, minced
4 oz extra-lean smoked ham, cut into 1/2-inch cubes
5 oz boneless, skinless chicken breast, diced
1 large bay leaf
1 tsp cayenne pepper
1 can (28 oz) diced tomatoes
1 can (8 oz) tomato sauce
3/4 cup brown rice, uncooked
1 1/2 lb medium shrimp, peeled, deveined and chopped into bite-sized pieces
Preparation

Add oil to a large nonstick saucepan. Over medium heat, sauté onion, garlic, bell pepper and celery until onion is translucent. Add parsley, ham, chicken, bay leaf, and cayenne pepper. Cook, stirring often, 5 to 6 minutes. Add tomatoes (with juice), tomato sauce, and 1 3/4 cups cold water. Gently simmer, uncovered, stirring occasionally, about 5 minutes. Pour rice into the pan and stir well. Bring mixture to a boil. Lower heat and simmer, covered, 45 minutes or until rice is cooked and absorbs most of the liquid. Stir in shrimp and cook 5 minutes more. Remove bay leaf. Season to taste with cayenne pepper and salt.

Here's my recipe from my book. I love it and it's quick to!

Dave’s Jumbled Jambalaya
David Herzog

2 boxes Zatarain's Jambalaya rice mix
1 lb. ground turkey
1 16 oz. bag Flav-r-Pac Flavor Fiesta vegetable mix
4 Tbs. butter
1 Tbs. fajita seasoning
6 c. hot water

Brown turkey in a 10” Dutch oven over medium high heat,
add fajita seasoning, stir well. Add 1 c. hot water and frozen vegetables, boil 5 minutes.
Add 5 c. hot water, spices and rice from 2 boxes of rice
mix, and butter. Stir well. Bring to a boil, reduce heat, cover and simmer about 20 to 30 minutes until rice is tender and liquid is absorbed. Serve hot.
Serves 6

This is a pretty good recipe and doesn't take as long cooking on high in the crockpot. However, it still may take a bit longer than 3 hours. Hope that this helps!

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 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 lb uncooked peeled deveined medium shrimp, thawed if frozen

1. Mix all ingredients except shrimp in slow cooker.
2. Cover and cook on Low setting for 7 to 8 hours (or High setting for 3 to 4 hours), or until vegetables are tender.
3. Stir in shrimp; cover and cook on Low setting about 1 hour or until shrimp are pink and firm.
4. Serve with rice.

Hope you enjoy and that it all works out!