Something for that day you just don't really want to cook but want to use a slow cooker.
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This was a very tasty dish and the whole family loved it. We did add extra shrimp. The one problem is the cooking time. After about 5 hours on high I noticed it was almost done. If I had left it for 7 -9 as stated then it would have been mush. I had to turn it off for 2 hours and then proceed as directed with the orzo and shrimp. Keep an eye on this when cooking. Great reheated leftovers.
Read MoreIt was OK - not nearly spicy enough, though, and it lacked the flavor of traditional jambalaya, even after adding extra spices. If I were to make this again, I would add a spicy andouille sausage and a heap of cajun seasoning. I only ancini de pepi, so I served it over the traditional hot white rice instead of orzo. My 4 and 6 year olds ate a good portion.
Read MoreThis was a very tasty dish and the whole family loved it. We did add extra shrimp. The one problem is the cooking time. After about 5 hours on high I noticed it was almost done. If I had left it for 7 -9 as stated then it would have been mush. I had to turn it off for 2 hours and then proceed as directed with the orzo and shrimp. Keep an eye on this when cooking. Great reheated leftovers.
It was OK - not nearly spicy enough, though, and it lacked the flavor of traditional jambalaya, even after adding extra spices. If I were to make this again, I would add a spicy andouille sausage and a heap of cajun seasoning. I only ancini de pepi, so I served it over the traditional hot white rice instead of orzo. My 4 and 6 year olds ate a good portion.
For a jamabalaya made in a crock pot instead of from scratch with the traditional roux, it's not bad. However, since I'm accustomed to the traditional ways of making Cajun and Creole dishes, I'm probably not going to use this recipe all that often. There just seemed to be something lacking about the flavor. Maybe next time I'll up the amount of Cajun seasoning I used in place of the Italian.
Strange version of jambalaya. Aside from that the only part that tasted good in the end was the chicken.
we made this over the weekend and thought it could use more seasonings. very bland! we added extra shrimp and chicken!
First of all, I made a couple of changes to this recipe. I used a full tsp of salt instead of 1/2 and added about a tbsp of chili powder to give it a little more kick and depth. Also, I didn't have any orzo, so I used instant brown rice. The pros to this recipe are that it is very easy and a great example of slow cooker "make it and forget it". The cons (in my opinion) are that even with the added salt and spices, it was still kind of bland. This is more of a "mock jambalaya" simply because a true jambalaya has a lot more kick and richness created by the roux and cajun spices. However, there is a lot of room for experimentation with this recipe, and I will continue to use it as a base and play around with it.
Delicious! I used more orzo than it called for because it seemed a little soupy without it. My husband and I both enjoyed this dish.
I also added cajun style andouille sausage, a lot more spices, and some Frank's Hot Sauce to make it extra spicy. It definitely hit the spot on this nice snow day! It was pretty easy to make!
simple, fast and delicious, all I did was add about 2 1/2 tablespoons of Old Bay seasoning.
this recipe was pretty good. it was my first time making jambalaya. i added about 1.5 of veggie broth and used wild rice, since i didn't have orzo. i had cook everything longer than i anticipated, which was fine. after the rice cooked down, i added hot sauce to each serving. omg.. my husband LOVED it! i will seriously do this again. it lasted us a couple days (just us two).
SO very good. I love this recipe. THe best part.. my hubby will even eat it.
Great recipe! Used brown rice pasta instead and It added a nice texture without the gluton.
This recipe was fantastic. I was worried about chicken in the crockpot all day, but it was so tender and moist and just broke apart in the Jambalaya. Thanks for a great recipe.
I like that this is made in slow cooker and with orzo pasta, which I had on hand.
This was super easy and tasted okay. Not sure I'll make again. It wasn't awful, but it wasn't our favorite.
We had this for dinner tonight and we were quite impressed. Excellent proportioning of ingredients. We found the spice could hold its own but be adjusted for those who like it hawt. We wish we read the reviews about adding the andouille sausage and will try that for next time.
My husband loved it and he is picky about food. To spice it up for him, I just put 4 dashs of Tabasco sauce when I served him a bowl.
Easy to make but was very bland. I can't decide what it is missing but it does not taste like jambalaya. We will not be making this again.
This was good. I used 1/2 teaspoon creole seasoning in place of the cayenne pepper because my kids were eating it. I had to add some to my bowl to spice it up a bit. Overall, this recipe wasn't too bad.
I really liked this recipe and had fun playing around with it a bit (although one time I added way too much orzo and it was way too thick). You can use different spices, although I used a Cajun seasoning mix that I already had on hand. I left out the green peppers because I don't like them, but otherwise kept the recipe pretty much the same. Thanks!
Other than prep time this was an easy recipe to make. I made it for a group of people, and although it was a little dry for me, my husband and our friends loved it. Next time we may try it with andioulle sausage instead of chicken.
So good! I sometimes add sausage to this one. Ck gets a little funny tasting as a leftover, so sometimes I just leave it out, but it's so good the first time!
I put it in the crockpot which I hope is what you’re calling a slow cooker. I only let it cook five hours though because if I had of let it cook longer, the chicken would have become mealy. It was just the right amount of time and could’ve probably went a little less even. Overall the flavor was very good.
I added sweet sausage to this recipe and was pretty generous with Texas Pete hot sauce as well to give it a little more kick. It was really easy to make, but like the other reviewer, I left it on low the entire time. It was a huge hit at our Mardi Gras party.
I'm writing this review with a bowl of this sitting on my lap. I only used shrimp and omitted the celery and bell pepper but even so this recipe is delicious! Will definitely be making this again.
Excellent recipe. Next time I'll add 1/2 the orzo, though. It soaked up too much of the sauce and made it slightly drier than I would have liked it.
I agree with another review. 5 hours at low is plenty and then the last 15 minutes I added the shrimp and orzo on high. Very tasty would make it again!
This was great. My whole family loved it. We are all trying to eat healthy and lose weight. Easy to prepare, tasty and healthy to eat. I only cooked it for 7 hours. Added a can of water after added the tomatoes and added crushed red pepper and black pepper. Steamed the shrimp then added at the end. Definitely will make this again. It's a keeper!
It was really good, but could have used more spices. I’ll make sure to add more next time ??
