Shrimp Jambalaya

Rating: 4.13 stars
48 Ratings
  • 5 star values: 19
  • 4 star values: 20
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 1

Something for that day you just don't really want to cook but want to use a slow cooker.

 By ANGIEQ
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Ingredients

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

Directions

  • In a slow cooker, mix chicken, celery, green bell pepper, onion, garlic, tomatoes with liquid, sugar, salt, Italian seasoning, cayenne pepper, and bay leaf. Cover, and cook on Low 7 to 9 hours.

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  • Remove bay leaf from the chicken mixture, and stir in orzo. Increase heat to High. Cook 15 minutes, until orzo is tender.

  • Stir in shrimp, and cook 2 minutes, until shrimp are heated through.

Tips

Did you know Allrecipes is home to over 400 crock pot recipes? Click here to visit our complete collection.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving:
270 calories; 5 g total fat; 145 mg cholesterol; 441 mg sodium. 30 g carbohydrates; 26.8 g protein; Full Nutrition

Reviews (34)

Read More Reviews

Most helpful positive review

NBERK
Rating: 4 stars
01/03/2004
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 More
Helpful
(54)

Most helpful critical review

Angelicious
Rating: 3 stars
04/06/2005
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. Read More
Helpful
(30)
48 Ratings
  • 5 star values: 19
  • 4 star values: 20
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
NBERK
Rating: 4 stars
01/03/2004
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 More
Helpful
(54)
NBERK
Rating: 4 stars
01/03/2004
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 More
Helpful
(54)
Angelicious
Rating: 3 stars
04/06/2005
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. Read More
Helpful
(30)
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StormtrooperPrincess
Rating: 3 stars
09/14/2006
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. Read More
Helpful
(25)
Erin Daisy
Rating: 1 stars
06/04/2009
Strange version of jambalaya. Aside from that the only part that tasted good in the end was the chicken. Read More
Helpful
(15)
chris76
Rating: 4 stars
04/19/2010
we made this over the weekend and thought it could use more seasonings. very bland! we added extra shrimp and chicken! Read More
Helpful
(14)
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GeminiMommy
Rating: 3 stars
01/07/2011
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. Read More
Helpful
(13)
J. Weir
Rating: 4 stars
01/19/2011
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! Read More
Helpful
(9)
Pat
Rating: 5 stars
03/07/2011
simple fast and delicious all I did was add about 2 1/2 tablespoons of Old Bay seasoning. Read More
Helpful
(8)
Alyssa
Rating: 5 stars
12/04/2008
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. Read More
Helpful
(8)
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