Rating: 2.85 stars
20 Ratings
  • 5 star values: 2
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 7

This is just a touch of New Orleans cuisine, zesty and flavorful! Plus it has the ease of being made in a slow cooker.

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Recipe Summary

Servings:
5
Yield:
4 to 6 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a slow cooker combine and thoroughly mix the ham, onions, celery, bell pepper, tomatoes, tomato paste, garlic, parsley, thyme leaves, cloves, salad oil and rice. Cover and cook on low for 8 to 10 hours.

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  • One hour before serving, turn slow cooker to high. Stir in the uncooked shrimp. Cover and cook until the shrimp are pink and tender.

Nutrition Facts

447 calories; protein 31.9g; carbohydrates 51.7g; fat 12.7g; cholesterol 164.8mg; sodium 1218.3mg. Full Nutrition
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Reviews (15)

Most helpful positive review

Rating: 5 stars
09/21/2003
This recipe was very good. The only thing that I wasn't pleased with was the rice was too mushy...maybe next time put the rice in a three hours later into the cooking. I also had to add a some water toward the last of the cooking time. Read More
(16)

Most helpful critical review

Rating: 1 stars
07/24/2003
This recipe was not good. They should have named it Mushy Rice Jambalaya. Not only that, but the flavor was odd. I would suggest to omit the whole cloves. True, it smelled so nice when it was cooking, but we sat down to eat it and I hated it! Don't waste your time with this recipe, it's an insult to Jambalaya. Read More
(16)
20 Ratings
  • 5 star values: 2
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 7
Rating: 1 stars
07/24/2003
This recipe was not good. They should have named it Mushy Rice Jambalaya. Not only that, but the flavor was odd. I would suggest to omit the whole cloves. True, it smelled so nice when it was cooking, but we sat down to eat it and I hated it! Don't waste your time with this recipe, it's an insult to Jambalaya. Read More
(16)
Rating: 5 stars
09/21/2003
This recipe was very good. The only thing that I wasn't pleased with was the rice was too mushy...maybe next time put the rice in a three hours later into the cooking. I also had to add a some water toward the last of the cooking time. Read More
(16)
Rating: 2 stars
11/09/2003
Wish I had read the reviews before I made this! It smelled wonderful but tasted awful.It was very mushy and pasty. We threw most of it away. Read More
(13)
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Rating: 1 stars
01/02/2003
Cooking rice all day seems to turn it to "Wallpaper Paste" Not impressed. Read More
(7)
Rating: 1 stars
10/07/2005
Definitely wallpaper paste once it's cooked in the slow cooker for that long. I wasted $ on buying the stuff to try this recipe and to top it all off, I had my parents over to try it as well. It's a big joke now between all of us. Read More
(6)
Rating: 1 stars
08/29/2002
This recipe was quite awful. I'm used to jambalaya having a nice spicy heat. This was mushy with an unpleasant flavor. It was nice to prepare in a slow cooker, however, the end result is quite poor. Read More
(6)
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Rating: 1 stars
07/13/2003
Sorry, this recipe turned to complete mush, and I ended up throwing most of it out. Read More
(5)
Rating: 3 stars
08/16/2006
This recipe was O.K. I had to add water to it and the rice turned out a bit mushy but my husband liked it O.K. I modified the recipe and added a dash of Tabasco cayenne pepper and a bay leaf so the taste was not bad. I would try this recipe again only I would leave the rice out cook all day THEN add cooked rice during the last 45 minutes perhaps? Read More
(4)
Rating: 4 stars
01/05/2003
My 16 year old son said this was the best thing I had ever made! Read More
(3)