This delectable, slow-cooked version of a traditional New Orleans-style dish features chicken, kielbasa and shrimp in a bed of rice that's been seasoned with Creole seasoning, green pepper, celery and diced tomato.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Stir the broth,Creole seasoning, green pepper, onion, garlic, black pepper, celery, tomatoes, kielbasa, chicken and rice in a 6-quart slow cooker.

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  • Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through.

  • Add the shrimp to the cooker. Cover and cook for 10 minutes or until the shrimp are cooked through.

Tips

Recipe Tips:

Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.

Nutrition Facts

386 calories; 20.7 g total fat; 106 mg cholesterol; 1201 mg sodium. 26.7 g carbohydrates; 22.4 g protein; Full Nutrition

Reviews (36)

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46 Ratings
  • 5 star values: 17
  • 4 star values: 16
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 1
Rating: 4 stars
07/30/2012
Made it just as ordered except I put in less creole seasoniing(I don't like real hot foods). Tasted great BUT the rice turned to mush. I probably would put the rice in later in the cooking. Next time I'm going to cook all the ingredients minus the rice in the cooker and cook the rice separate. Then as a final pour the jambalaya over the rice on the plate. Read More
(40)
Rating: 3 stars
05/10/2012
My favorite part about this dish was that it came together quickly and with basically minimal effort but I couldn't make it again without changing some things. The recipe didn't say whether or not to drain the tomatoes so I didn't and found the end result to be more like the consistency of a stew. (Besides the fact that my Cajun husband pointed out that true jambalaya doesn't have tomatoes anyway.) So next time I would either drain the tomatoes or eliminate them altogether. Also it was way too spicy for our kids to the point that they couldn't finish their dinner so I would use less than the 1 T. of Cajun seasoning that is called for. This isn't nearly as good as my homemade jambalaya but I will keep the recipe because I typically have all of the ingredients on hand and it's easy to throw together on those days that you're rushed or haven't planned even if you don't put it in the crockpot until 1 p.m. Read More
(23)
Rating: 2 stars
02/28/2012
A true taste of New Orleans. Absolutely perfect for most. A few dashes of Tabasco added the heat I need. Read More
(18)
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Rating: 4 stars
05/01/2013
this cam out really good the whole family really liked it only thing i would do is cook the rice seperately and then add it to the jumbalaya because it came out a bit mushy but thank you so much for the recipe definetely cook again! Read More
(8)
Rating: 3 stars
07/22/2012
Tasted good however the rice MUST go in later on as by the end it was close to a mushy paste in consistency. As another reviewer also mentioned I suggest that you also drain the tomatoes before adding them. All that aside you can't rally beat the flavor. Read More
(6)
Rating: 3 stars
07/29/2013
Made it according to the recipe. It tasted great but the rice was WAY to mushy. Next time I'll cook the rice separately and put the the jambalaya over it. Read More
(5)
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Rating: 2 stars
01/24/2014
Good flavor but adding the rice at the beginning turned out to be a disaster. Read More
(3)
Rating: 4 stars
03/24/2014
It came out tasty but i do agree with the comment regarding the rice. I would put it in much later or cook it seperate. My kids tend to like a bit less onion too. I would also use mixed skinless chicken chopped up vs thighs only. But overall a tasty meal. Read More
(3)
Rating: 5 stars
12/28/2012
My family loved this. I cooked it on the stovetop and used holiday leftover turkey and kielbasa. Fantastic. I looked up a recipe to make my own creole spice WoW! Read More
(2)