Colleen's Slow Cooker Jambalaya

I thought this receipe was very good. My husband says he thought Jambalya should be a little bit more soupy. I used turkey sausage instead and left out the cajun seasoning because my kids will not eat anything with alot of spice. I cooked the rice seperate and then mixed it together. This says it is a serving for 12 (but it made 17 cups for me) enough to have it again for another night. I am putting down information if anyone is interested and this is based on what I used. 1 pound boneless, skinless chicken breast (all fat removed), 1 pound sweet turkey sausage, 14 oz canned diced tomatoes with onions, 14 oz canned diced tomatoes with green chilies, 3/4 c frozen tri colored bell pepper strips (diced), 2 c finely diced celery (4 stalks)-(the second cup was an accident-but turned out good), 1 c 99% fat free chicken broth, 1 1/3 c frozen chopped onion, 1 pound frozen shrimp, 3 c uncooked rice, 2 tsp dried oregano, 2 tsp dried parsley, 1 tsp cayenne pepper, 1/2 tsp dried thyme Information based on a 1 c serving (17 servings)Calories 233.2 / Fat 3.9 / Fiber 1.7 / Sodium 582.6

I have never been a real jambalaya fan...but this is the BOMB! I love the combination of chicken, sausage and shrimp. The only things I do different... I don't like cooked celery, so I omit that...and I serve it over red beans a rice that I make from a package, instead of plain white rice. Oh I also use uncooked shrimp and add it a little earlier to the crock pot...cooked shrimp tends to get too chewy. YUM YUM YUM - always requested...and this year we're having a Cajun themed Christmas of which this dish will be the main meal.

O.k., so it's a little soupy. But let me tell you, the flavor of this stuff absoultely rocks!! It's as good as any jambalaya I've had anywhere! And talk about easy! If the "soupiness" bothers you, put your cooked rice in ahead of time and it will absorb liquid. Fortunately, I am able to get andouille sausage in Houston, but I would guess that, if you only had access to kielbasa or smoked sausage, you could kick the cayenne up a notch or two and get the same result. This stuff rocks. Thanks for sharing it with us!!

My whole family loved this recipe. I would not cut down on the spices like some suggested. I don't like things too spicy and this had kick, but was not too hot. I also would make the rice separate and pour the jambalaya over it. I tried adding the rice to the crock pot and it absorbed all of the liquid too quickly not allowing the rice to fully cook.

I have had this recipe on my "need to try" list for quite some time and finally got brave enough to try it. I am from Louisiana and know a good jambalaya so I was a bit skeptical. This turned out awesome though! I did a couple of things differently but not enough that it completely changed the recipe. I added the full can of chicken broth (didn't want to waste the little that was left), 1 can of tomato paste, 1 bay leaf, and instead of all the individual herbs/spices I just used 1.5 tablespoons of the Creole Seasoning Blend that is found on the site (I use it a lot already and it had all the same herbs and spices called for in this recipe). I let it all cook on high for about 3.5 hours. I added in the shrimp (uncooked, frozen) and 4 cups of cooked rice and let it cook for another 30 minutes. Perfect texture and consistency. Not soupy at all. I will be making it again!

Flavor wasn’t bad but it was very spicy. Personally I’d call this soup, not Jambalaya. Jambalaya has rice cooked together with the rest of the ingredients and it‘s not soupy. I’ll stick with a more authentic recipe like the “Oven Baked Jambalaya” on this site. And be sure to try the “Creole Seasoning Blend”, also on this site, IT ROCKS! It’s all the Cajun seasoning you’ll ever need.

This was wonderful! I assembled it the night before a company potluck, then took it to work and plugged it in at the office. It cooked on high for 4 hours. I ommitted the shrimp, and in the last 1/2 hour of cooking, I added about 7 servings worth of INSTANT rice to the pot, and let it cook. It was a huge hit! The only thing I really changed was that I used a Creole seasoning blend in lieu of the seasonings it calls for. It was just easier that way!

My boyfriend LOVED this dish. The spices and flavor were just right. I made this a few months before our trip to New Orleans. We compared this recipe to the jambalaya at the resturants and this one was a lot better. There wasn't any shrimp in any of them-- only chicken and sausage! I also added crawfish. Just the tail meat- not the whole animal or the shell or anything. I found packaged tail meat in the frozen fish section at the grocery next to the shrimp. *Make sure you rinse the crawfish meat before you add it! Otherwise it tastes a bit like dirt. But it thickens the stew even more and adds more protein!

This recipe is WONDERFUL! I used tomatoes with onion, garlic and celery as that's all I had on the shelf and increased the Cajun seasoning to 2.5 tsp. Added the shrimp during the last 20 minutes so it wouldn't get chewy from being overcooked. Absolutely rocked our Mardi Gras party!!!

Great recipe/base that you can dress up or down depending on your purpose. For those who have said it's expensive or that there's still a lot of prep time, here is what I do for a last-minute version that makes it cheaper, faster, and more pantry-savvy: Replace broth with boullion+water, use Kraft jambalaya seasoning (comes in a large spice container in the spice aisle), frozen chicken breasts, and 1/2 bag of BirdsEye frozen Pepper Stir-Fry (just red/yellow/green peppers and onions). I throw all of that plus remaining ingredients in the crock pot, leaving the breasts frozen/whole. After 8 hours on low, I slice up the chicken and add instant rice and cook 25 more min. Drops prep time to about 3 min. to slice celery & sausage, and another couple minutes to throw everything in pot. This version is never quite up to the standards of using fresh veggies, customizing spices, etc. but it is good for something that is no-fuss, and not too pricey. I don't have kids, but I constantly cook for my boyfriend's friends. And after working all day I’d rather not waste my time or money making them meals that I slave over with fresh and/or expensive ingredients. This is the perfect answer for that! On a different note, to commenter WHATAYAWANT: get a new butcher!! Andouille sausage may not be as common as italian, but even before this recipe I knew what it was. And I do NOT cook a lot, nor do I even really like sausage. Outrageous that a butcher wouldn't have even heard of it.

Yummy!!! I have made this twice (so far). I love coming home to this cooking in the crock pot because all I have to do after work is make rice then it is time to eat. I usually do all the prep work the night before and keep all the components (veggies, chicken, sausage, liquid w/ spices) separate until the morning when I just throw it in the crock pot. One thing I change is I don't add the shrimp. Also, Tony Chachere's Original Creole Seasoning is fabulous sprinkled on top when serving. EDIT: 19 Nov 07 - I just made this and to solve the "soupy" problem I used a turkey baster to take all the liquid out and used it to make rice in a seperate pot. When I previously tried to add rice to the crockpot it came out undercooked and there was no more liquid to finish the rice. But now after I make it seperatly then mix it, everything is perfect!

Great recipe! Easy and Delicious. I made a few adjustments, mostly in method. I followed the crockery instructions to the letter. After the chicken, sausage, tomatoes, spices and the trinity stewed all day, I strained out the juices and steamed 3 cups of rice in a steamer with the strained juice. I sauteed the raw shrimp in butter and garlic and added them and the cooked rice back into the veggie/meat mixture. Turned out PERFECTLY! I served it with a big warm slice of cornbread! I will definitely be making this dish again.

I made it yesterday for a potluck party. Here is the key to success. 1. Use hot andouille sausage 2. It's soup like. But no problem, you take the broth from the slow cooker (before you put the shrimps). Use that broth to cook rice in a rice cooker for a separate pot. 3. Add shrimps to the slow cooker for 30 minutes. 4. Assemble cooked rice and ingredient in slow cooker. Here, you want to take the majority of liquid out from the slow cooker...stir rice in the slow cooker...add liquid back to the consistency you like. I end up throw away some of the liquid...but nonetheless, it's fantastic.

I make this every year for a big crowd during Mardi Gras on the island and it gets rave reviews. When originally posted on the site it included rice in the recipe but it has since been taken off the list since many people did not prepare properly. This jambalaya is great if you cook 3 cups raw rice in a separate pot and then stir into the slow cooker at the end. May not require all of the rice, just add to desired consistency. You can also omit shrimp and add additional chicken and sausage.

AFTER READING ALL THE REVIEWS: I wanted to say Andouille Sausage is REAL easy to find esp. for the user in Houston b/c that's where I live. MOST major chains (HEB, Fred Meyer, Carrs, Kroger, Randalls) carry it but you have to ask if you're unfamiliar with it. It tastes SOOOOO much better than the terribly suggested kielbasa/polish and should be a crime to add that as a substitution. lol I personally think plating rice THEN the jambalaya is your best route so you don't add all those unnecessary sodium/calories from the soup. Had no celery so didn't add or miss it. Definitely drain the tomatoes b/c I heavily drained mine & still had plenty of soup. I added enough chicken, sausage and OPTIONAL shrimp (cut tails while frozen, rebagged so I can just add in the end but raw can be used if you put it in a tad earlier than suggested) for our family ...doesn't have to be exact at all. Using 1/4t cayenne gave it just the mild taste we wanted since kids were eating. I've made this w/o onion or celery & it's fine! You can't screw this up & best of all... you do it all in a crockpot. Try Bourbon Chocolate Pie (a cajun dessert) with this dish and you're family will all be wearing sweats and loosening up their belts!!

Recipe was very good. Will again with a few minor changes. I followed the directions as printed. My only concern is that it was a little to soupy for my idea of jambalaya. I'v had jambalaya in many places and most of it resembles a thick stew. That's just me, the taste was great. Why do people make changes to the recipe then rate their changes. An honest rating would be to follow the original recipe and rate that!

From past experience I've learned that you get a much better flavor in the slow cooker if you coat the chicken (or meat) with seasoned flour and brown in a pan before adding to the slow cooker. This also helps to thicken the final dish a bit. I alway cut back on the liquid by at least a third. Also I put the onions/peppers/celery in the same pan I browned the meat for a few minutes just to soften a bit, then add a bit of the liquid to loosen the brown bits on the bottom and put all of the ingredients in the slow cooker and cook as directed. The end result is worth this extra step.

This recipe was absolutely fantastic. No leftovers! I took the hint from several previous comments and added the rice to the slow cooker with 1/2 hour to go rather than clean another pot. Added the shrimp with 15 minutes to go. Rave reviews from all! Colleen rocks!!

This ended up being more "soup-like" then I had hoped, but it had a good taste to it.

I love this recipe as is, with one exception: TOO MUCH CAYENNE. The potency of spices can vary tremendously, so maybe my red pepper is unusually fiery. I'd recommend starting with half the stated amount (a fourth, if you're not so much a spicy food fan), and work your way up from there. You can always add more; as it stands, I'm now looking for ways to minimize the burn since I just made a double batch of this following the recipe. Guess I'll have to enjoy this with a beer chaser. :)

I am having a Mardi Gras Party soon so I wanted to find a recipe for the slow cooker, much easier that way. I decided to try this ahead of time to see if it was any good. My husband and I loved it! I followed pretty much most of the recipe except I left out green pepper and used Zatarain's Creole seasoning, 2 1/2 tablespoons instead of the Cajun and cayenne pepper. It had just enough heat for me. I cooked it on high, added 2 cups of rice along with the shrimp after 3 1/2 hours, and let it simmer for another 25 minutes. It was perfect. Can't wait to see how it rates with the guests at our party. This is a keeper.

This is amazing!!! I used Portuguese chourico sausage (not spanish chorizo, although that would work as well, as would linguisa) and it was awesome. Chourico has a lot less fat compared to andouille, which equals a far less "greasy" dish. I also used 2 pounds of shrimp instead of 1. I browned my chicken and sauteed the veggies as I was short on time. Also, I sauteed my sausage first to cook off some of the fat and I patted it with paper towels before adding to the slow cooker. Browning/sauteing the ingredients first allowed the dish to be done in 3 hours on high. In place of Cajun seasoning I used Emeril's Essence as it had the same ingredients as Cajun seasoning. Unless you like SUPER spicy cut the cayenne pepper down to 1/4-1/2 tsp which is what I did. Also, I used a few sprigs of fresh thyme in place of the dried. I use my slow cooker all the time and I have to say this is the best dish that has ever come out of it, hands down!!

Easy, Outstanding, served with brown dirty rice- no changes needed.

i'm giving this 5 stars because this is really good! being from south louisiana (GOOO SAINTS!), i must say this is not a jambalaya as jambalaya has the rice cooked in. only change i did was to make 50% of the tomatoes rotel (just because we like hot) and added rice about 2/3'rds thru the cooking. some reviewers mentioned doing this and resulted w/raw or mushy rice. probably depends on the slow cooker - i set mine on high and the whole dish was finished in about 4 hours. did add more garlic. thanks for an AWESOME recipe!!

An instant hit!! I'd never cooked cajun type food before, so I followed the recipe fairly closely. My three changes, due to what I had on hand: 1) Spicy sausage not andouille; 2) Omit bell pepper - makes mom sick; 3) Smaller can of diced tomatoes and a tiny can of tomato paste rather than the one big one. I think the spicy sausages made up for the lack of peppers. We have a range of tolerance in the family - mom and I thought it was good, but definitely a clear-your-sinuses-have-a-drink-handy level; hubby and dad thought it was fairly mild, but not lacking flavor. At the end of the day, everyone loved it and it will be a family go-to for the slow cooker from now on!

For a slow cooker recipe I thought this was great. I did make a few changes though. I used 3 cups of diced fresh tomatoes instead of the canned diced tomatoes. I also added 8oz tomato paste and did not add broth. I did add about 1 T knorr chicken bullion with spices as well as 2 small grated hot chilies. I didn't have regular onion so I sliced up several scallions and chopped up half a bunch of cilantro which I added at the end with the shrimp. due to others on the site mentioning that the recipe was "mush" I set my slow cooker for 5 hours on medium. I stopped the cooker at 4.5 hours and added the shrimp, scallion, cilantro and about 3-4 cups hot cooked rice. mixed it up and let the whole thing sit on off for about .5 hour. It was very good. I think I could have gotten away with cooking the jambalaya 4 hours as the chicken was a touch overcooked

I give this a five star because it was so easy- perfect slow cooker meal on a busy day. I don't think it was too soupy at all. At end of cooking time add about 2 1/2 cups of cooked rice. This will absorb some of the liquid and flavor the rice. I only added 1/4 tsp. cayenne pepper so my little kids could eat it.

This recipe turned out HORRIBLE!! I shoudl have stuck with my other Jambalaya recipe (The Oven Baked Jambalaya on this site).

This was PERFECT. However I do admit to 2 minor additions. I browned the chicken prior, then sauteed the pepper, onion and celery in the sausage juices for a couple minutes before adding to the Rotel tomatoes in the slow cooker on Low. 5-6 hr later I used a ladle to scoop out 2 cups or so of the jamalaya broth, added another cup of water to that and threw it in the rice cooker with 2 cups of jasmine rice (only kind I have on hand most of the time). Added the shrimp to cooker. Once rice was done I mixed it back into the Jambalya (the rice was tasty all by itself from the stock!) I tasted it and it seemed to be missing tomatoe chunks and flavor to me, so I scooped out the excess broth (which was about a cup or more) and simmer that with a box of Romi chopped tomatoes for about an hour while I got ready for work. Once it reduced I added mixed it up with the Jambalya and that made it absolutely PERFECT and soooo tasty!!! No more excess liquid after that. Everything was just right =) Just finished eating both servings in one sitting (I work 13 hour shifts) because it was sooo good after sitting in the fridge and reheating I couldn't help myself!!! Yum Yum Yum!!! Next time I think I will cut back on sausage and add a little more shrimp or chicken just due to personal preference. Oh, and add a bay leaf =) Will be a staple Jambalya recipe in my house! Thank you Colleen!

Very good recipe. You can "trick" it up or scale it down to suit your taste and availability of ingredients. My Cajun friend says cooking the rice WITH it is the main difference between jambalaya and gumbo (and no roux)! This is a real winner, go to the head of the class Colleen.

This was delicious. I couldn't find andouille sausage so I used mild Italian. It was watery so I added a small bag of Vigo yellow rice into the crockpot in the last hour. PERFECT!! It was a hit. I didn't think that it was too spicy at all. Although, I probably used a lot more meat than this recipe calls for...we'll be making this again for sure!!

Wonderful! I cooked it the full 8 hours on low and then added cooked rice (traditional Jambalaya is a dry dish where the rice is cooked into the dish). I then waited half an hour, added the shrimp, and let it cook another half hour. So my total cook time was approx. 9 hours. Being from Louisiana I was a bit skeptical to try this b/c it looked too soupy, but it was perfect once I let all the liquid cook out!

Excellent flavor, and very easy. I too have made jambalya the traditional way many times and prefer the rice cooked in rather than added at the end as the recipe. So I added an additional 2 cups of broth and 1 1/2 cups of brown rice during the last hour. After it was done i turned to the warm setting as our dinner was an "eat when you want" style that night. The rice became mushy and overpowered the favors. Had we ate it right away, it probably would have been fine. Next time I will simply add cooked rice to the bowls prior to serving, or I may try cooking the rice, cooling completely, and then adding into the pot when I add the shrimp.

This is a favorite in our house! To help with the soupiness, I add 2 cups of uncooked instant brown rice when I add the shrimp. This usually makes 2 full meals for my family of 4 (but my children are only 2 and 4). I just froze it for the first time and while it wasn't as good as the first time, it still tasted great!

This recipe might taste good, but it's not jambalaya. I have lived in New Orleans and can assure you that jambalaya is a rice dish - not a stew served over rice. It is the creole/cajun equivalent of paella.

4 1/2 stars! I followed the base recipe to a "T". Par-boiled some rice in chicken broth and added it with an hour left to go. Used fres RAW shrimp added 30 minutes before serving with the slowcooker turned on warm. Absolutly wonderful!

Very hard to find a Jambalaya that reminds me of home, and this one did it!

Ingredients look ok but I am from New Orleans, my parents are from NO, my parents parents are from NO. This is more like Gumbo than jumbalaya. Jumbalaya is not liquidy, or soupy. You should think of jumbalaya as more of a cajun rice pilaf made with veggies and meat.

This recipe was super easy to make a delicious! To be honest, I didn't use the seasoning like it was written though. What I did was I made my own cajun seasoning and just added that. I got the cajun seasoning from Emeril's recipe. I also added some red pepper flakes. I also used boneless skinless chicken thighs instead of chicken breast as it is a darker meat and adds a richer flavor, but it would taste great with chicken breast as well. I am shocked that some people complained this was too spicy....it's jambalaya...it's supposed to be spicy! If you want to cut down on the spice, use a milder sausage and less cayenne pepper. I didn't have an issue with it being too soupy. I did cook it in a 4 qt. crockpot. If you use a crockpot that's too big, I think that could cause it to bee too saucy. I also made my rice separate and found that it tasted even better the next day.

Being a stay-at-home dad, I'm always on the lookout for slow-cooker recipes. This one is superb! I did use chicken thighs instead of breasts because I had some in the freezer. Also, I used 1 3/4 lbs. of andouille simply because I love the taste. My daughter made some cornbread to accompany the dish. It's almost as good as my slow cooker pozole I posted a few weeks ago. : ) I will definately make it again!

This was excellent. My oldest boy LOVES jambalaya but my two younger children do not like it as spicy so I cut out the cayenne and added about 1/2 tbsp more of cajun seasoning. I also added frozen uncooked shrimp in about 45 minutes before time to be done and cooked my rice half way in the rice cooker and when I added it in it soaked up the rest of the juices and made the jambalaya just right. Turned out excellent. Thank you for a great recipe...so much better than store bought.

This is indeed delicious, but definitely a little watery. I adjusted it by using bouillion cubes and only adding 1/2 cup of water instead of 1 cup. Definitely a keeper though.

Excellent and spicy / make rice seperate and pour over rice. I used fresh raw shrimp with no tails and added 15 mins before serving. I made previous day then reheated on stove top, it is then that I added shrimp. Turned out great / made for Mabry's get together 3/12/11

I really don't know why this has such a high rating. this does not resemble a classic jambalaya. I was skeptical about the rice not being added and was right. In a classic jambalaya the flavors are strong and the rice has soaked up the tomato juice. This recipe was soup and I DO NOT recommend this.

Followed the recipe as directed and it was a hit. The only changes I made was using turkey sausage and I added half a cup of rice with half a cup of broth and half a cup of water to cook it in and it turned out wonderfully. Bon appetite!

We have a Christmas Eve open house and have served this at the last two open houses and it is delicious, easy and well received by our guests! We serve mostly appetizers and desserts but it is nice to have this for those coming from church or parties! Highly recommend it!

This was SO good! I did brown the chicken and sausage before I put them in the crock pot.

used exact above recipe, cooked about 3.5 hr on high, added rice about 45 min before done, shrimp 30 min before finished. would use 1-1.5 cup of rice. rice gets rid of most liquid for right consistency.

Excellent...added 1 bay leaf..dash of worcheshire sauce.....and garlic...fantastic receipe!

My husband is Cajun so I've learned how to make Jambalaya, Gumbo, and Etouffee from his Grandma in Louisiana. When I made this recipe I felt like I was cheating because I know the time and love that cajun recipes take. This was so easy to make and during the day when I would smell the deliciousness that was coming from the slow cooker, I felt guilty. When I started plating this Jambalaya and saw the herbs, meats and sauce dripping down and coating the rice under it, I again felt guilty. But, when I tasted the first bite, my guilt went away. This Jamabalaya is wonderful and I still can't believe it came out of my slow cooker. For the Cajun seasoning I used the "Creole Seasoning Blend" from this site which I recommend. I will be making this many times.

This tasted pretty good as is (I did omit the celery), but after some thought I realized what was missing: the roux! So in a separate pan I melted some butter and added flour and slowly heated until it turned a medium brown (about 20 min, while the rice cooked) and poured that into the mixture. It thickened up and darkened the sauce and added a richness to the flavor. I served it over rice and everyone had seconds and thirds.

I made on stovetop because of time, and made a few adjustments. Seasoned cubed chicken with salt and chayenne and cooked in heavy skillet, removed. Sauted onion, pepper, & 2 cloves minced garlic for a couple minutes, then put all ingredients together in same heavy skillet (minus additional cayenne and cajun because it was spicy enough for my taste), and simmered on low for about 90 minutes.

This was a very easy yet tasty dinner. I'm a fan of anything in the crockpot! Next time I would leave out the shrimp out of personal taste. I know that's not a true jambalaya though!!

Folks, just for the record, this is NOT authentic Jambalaya ... Jambalaya always has RICE COOKED IN THE DISH, it is NOT served OVER RICE. Jambalaya is not soupy, and does not have sauce. The liquids in a jambalaya are absorbed by the rice WHILE it cooks. I've been married to, & cooking for a Cajun (& often his family) for 25 years. His mother and grandmothers taught ME how to cook many Cajun & Creole dishes, so I do know of what I speak ... This is more like a thin gumbo (but w/o okra etc) or like a creole, served over rice

I agree with the reviewer that said this recipe deserves 10 stars. It is fabulous and I think the spices are a perfect combination. The consistency to me is perfect when served over rice (we used brown rice for more texture). We add a little more cayenne pepper since we like thing hot and spicy but other than that I didn't change the spices any. The only other thing I do is this: I have found that if I put the chicken breast in at the first, it turns out tasting dry and tough.....not sure why but when I made it last night, I sauteed the chicken in some olive oil and added it with the shrimp at the end. It was better that way but I think next time I might use dark meat instead. But all in all, this is one of my favorite recipes. I can't eat just one serving........have to go back for seconds it's so good. Thank you for posting this delicious recipe.

My family liked this recipe. I left out the green pepper because the rest of my family doesn't like it. I also cut the cayenne pepper in half, again because most of my family doesn't like spicy food, but it was still spicy enough for them.

LOVE IT!! The second time I made this, I changed the chicken breast to cut up chicken thigh meat - it did not dry out like the breast meat - also, added 1 cup diced smoked ham with the other ingredients.

This was super-easy and really great. Thanks for an easy meal from the Big Easy!

This Jambalaya was the bomb! I cooked mine in a enameled cast iron dutch oven on stovetop (electric). So I added a half cup extra chicken stock. Put on low at 9:30am and at 3:30 I added4 bags of the instant boil in bag rice. Just opened and dumped in. half an hour later done. Not soupy at all. cooked perfectly. The family loved it. Live in Philly found andouille sausage at the italian market in south Philly.

This is the most delicious jumbalaya. I followed the instructions to a t and it turned out perfectly. However, a couple of things I would recommend: (1) I used fresh herbs: fresh thyme and parsley, which I always think improves a dish; (2) I added a bunch of fresh minced garlic; (3) I also chopped up a fresh tomato to put in it. Thanks so much! I will use this one again.

it was pretty good just not a lot of flavor.

It has good flavor, and would have gotten another star except for that fact that it is NOT JAMBALAYA. Jambalaya is rice cooked in a liquid until the liquid and it's flavors are absorbed by the rice. New Orleans style jambalaya has tomato making the rice a redish color, while Cajun jambalya is brown. This dish is more of an etouffee, (stew), but without using a roux. A good dish and extra points for using the trinity, just not a jambalaya. BTW: I'm reading where people think jambalaya is soupy! Jambalaya is not soupy, if it is you are doing it wrong! (Some non-Louisiana natives must have came up with that concept.)

Eveyone loved it. I did not add the rice but made it on the side so everyone could add if they wanted to. I made one strictly white rice and one with the leftover tomato juice. The tomato juice rice was gone! Had lots of the regular white rice leftover. There was a lot of juice that I removed even though I drained the tomatoes really good and I did not use the chicken broth. I think next time I would brown the sausage and chicken before adding. However it was great and will be making it again. Love the easy slow cooker recipes!

I love this recipe! It's absolutely delicious! I pour it over Jasmine or Basmati rice and my family loves it! I've made it several times now. I couldn't find the andouille sausage so I used a sweet Tuscan sausage, and sometimes I leave out the cayenne pepper for people with a low tolerance for spicy foods.

Excellent!! Even my kids enjoyed this. And that's saying something. I added two bay leaves and some chopped garlic Otherwise, jut followed the recipe.

I would give this 10 stars if I could. I love spicy food, but I cut the cayenne pepper by half to better suit my family, It was still spicy, but delicious. If you don't like spicy, I would recommend omitting the cayenne pepper. The only other thing I did differently was I used instant rice and I added it in the crockpot at the end and just let it simmer for amount 20 more minutes until the rice had fluffed up. This is a very, very good jambalaya recipe. Definately a keeper. Being a native of Louisiana, I know good jambalaya!!!!

This is a really great recipe with authentic Cajun taste! Everyone I've served it to has LOVED it! It does have some kick, so if some don't like spice, you might want to tone down the cayenne. Some have mentioned that it's a bit soupy. My solution to this is to add some frozen, chopped okra to the crock pot. Okra has a wonderful flavor that is common in cajun cooking. It also tends to thicken dishes as it cooks and breaks down. Some uncooked rice an hour or so before completion would also thicken...

I would give this 10 stars if I could. I love spicy food, but I cut the cayenne pepper by half to better suit my family, It was still spicy, but delicious. If you don't like spicy, I would recommend omitting the cayenne pepper. The only other thing I did differently was I used instant rice and I added it in the crockpot at the end and just let it simmer for amount 20 more minutes until the rice had fluffed up. This is a very, very good jambalaya recipe. Definately a keeper. Being a native of Louisiana, I know good jambalaya!!!!

My husband and I didn't like the recipe at all as it is written. I salvaged it by making a roux and adding that to the jambalaya after it was done. The roux blended the flavors and enriched the taste, but even so, I will never cook this recipe again, with or without the roux. I will try other recipes to find one our family enjoys.

I'm sorry, I'm easygoing, and I only like to post good reviews, but I have to say this recipe was a big let-down. I followed it exactly and set the slow cooker to 4 hours on high. It was soup. I had to serve it with a slotted spoon :( That's not what I'm looking for in a jambalaya. I think I should be looking for a recipe that incorporates a roux. I love sauce, and this was just watery. The flavour was okay, but again, I was even disappointed considering how much seasoning went into it. Could barely detect the heat!

A BIT TOO SOUPY...BUT VERY GOOD!! NO CHANGES JUST YUMMY!

This was a very easy recipe for a cold day - served with cornbread and rice. I used chicken hardwood smoked sausage.

my husband and I tried this as our first time ever making jambalaya. the recipe was easy even though there were many components. It was really good and so simple to put together, no long wait to eat it either. I made 2 mistakes (which I will correct next time) i used the exact amount of cayenne (we love spicy foods and eat them often) yet the heat was really really hot almost to the point of ruining the whole pot. i solved this by adding a bit of rue (flour/water mixture), sugar and half a potato. My other boo boo was adding the entire amount of sausage. It was overpowering in the bowl but gave the broth a very rich flavor. I will use half the cayenne & half the sausage but I will make this again. Thanks to the recipe submitter, it was well worth it.

We served this at a New Orleans Saints Super Bowl party. It was easy to make and everyone loved it. I add extra vegetables to any dish whenever I can and with this recipe you can easily add more peppers, onions, and celery; for these items I did about 1.5x what the recipe asked for. The spices seemed to be the right amount; you could taste it and know it's there yet it wasn't too spicy. There have been several conflicting reviews on this recipe regarding "spiciness." This makes me think it's more related to which andouille you choose rather than the actual spices in the dish. Also, some people have said this recipe was too watery; even with the added vegetables. We found the consistency to be excellent for placing over rice. The jambalaya did cook much more quickly than I was expecting. It was done after about 4 hours on low.

I didnt like this. My chicken came out really dry and I didnt think the shrimp belonged at all. Maybe it's just my slow-cooker but everything came out mushy. Sorry not one I'm going to make again.

everyone loved it! I used skinless turkey kielbasa(on hand) along with all other ingred. Turned off crockpot at 6 hours and stirred in uncooked instant rice and the defrosted shrimp. put the lid on and when the family ate it a couple of hours later it was perfect! thanks for a great recipe. ps. my kids call it "Jump a laya" cause its spicy!

This was a very good SOUP. I say this because there was no gravy (roux). I followed the recipe to the letter. Mine cook 4 hours. The vegetables were crisp which was great. Cut the chicken up smaller, not 1''. I will make it again but I will add roux, or flour gravy at the start of cooking.

Guided by comments from previous reviewers, I "tweaked" the recipe as follows: Used a half-teaspoon of cayenne; Did not drain the tomatoes; Shortened the Low temperature cooking time to 7 hours; With 30 minutes left to cook added white instant rice to soak up some of the soupiness. The resulting dish was wonderful. Still slightly soupy, but very good. Even with cutting back on the cayenne the dish was still very spicy. I will definitely make this again, but next time will use only a quarter teaspoon of hte cayenne and will shorten the Low temperature cooking time even more to only 6 1/2 hours in total.

So tasty. This was soo tasty. I took the advice of other commentors and left out the juice for my diced tomatoes. It still came out a bit too liquidy so I added a tbsp of constartch and water mixture just before adding my shrimp.

Great - I only made two changes out of necessity: I used diced ham instead of the sausage and INSTEAD of cooking the rice separately - I added a cup of uncooked Minute Rice at the very end - because this had a huge amount of liquid. Did the trick!!! Thanks!!!

Really great recipe, everything works just great, the only thing I will change next time is to cut up the chicken and sausage into smaller chunks. It had great flavor and was tasty over some rice. I served it the night it was ready, and had a lot of leftovers so I ended up splitting it up in 2 quart size tupperwares and putting them in the freezer. I then took them out the next day and popped them out kind of like popping ice cubes out of the tray. I then threw them into vacuum sealer bags and sealed them up and labeled them and back to the freezer they went. I just pulled one out after a month and set it in the fridge in the morning to defrost while I was at work. Popped the bag into a pot of boiling water for 15 min while I was making some rice, and bam, instant no cook meal, tasted as good as the day I made it. I highly recommend this recipe. One comment though, is don't mix in the rice ahead of time. I ate some left overs from the first day this way and it got a tad bland and the rice was mushy from absorbing all the liquid.

I loved this jambalaya. Read the recipe carefully, the water is to cook the rice, don't add the water to the slow cooker as "MarquetteHeaven" did.

It's easy and good. What more do you want out of a crockpot meal! I changed very little. added 1cup of rice at 6 hours and raw shrimp at 7 hours. It is perfect and ready to serve at 8 hours.

FABULOUS.... this is the best jambalaya I've ever had!!!! I followed the recipe exactly. I made this 2 days in advance, put the entire crock in the refrigerator. About 2 hours prior to serving, put it on high and added 1 box chicken broth (2 cans). 45 minutes prior to serving, added 1 box minute rice. 30 minutes prior to serving added the shrimp. Made this for a luncheon and everyone LOVED it! THANKS SO MUCH FOR SHARING THIS RECIPE!!!!!

My husband, who is always the skeptic when trying new recipes, declared that this better be as good as the jambalaya he had in New Orleans - and he had to admit that it was!! This recipe is definitely a keeper. The only change I made was to add about three small cloves of fresh garlic from my garden. Delicious - I ate it for lunch all week!

Made the recipe as outlined substituting Smoked Ham Kielbasa as there was no Andouille sausage in town. Wife loved it, kids loved it, in laws loved it, dog loved it. I'm not a fan of spicy food, but this had just enough heat to make it good. Will be making this every couple weeks for sure.

This recipe was great - I used to live in New Orleans but now live in Washington DC. I threw a "NOLA" party the other night and made. As half of the guests were my friends from New Orleans, I was nervous about making this. Thank goodness - everyone loved it and the dish was gone halfway through the party. My only regret wasn't making more for everyone. I also took others advice and threw in the shrimp uncooked.

This is one good dish! It smelled so good while it was cooking, and it tasted so much better! We put it on a nice bed of rice and topped it with a small dallop of sour cream and enjoyed the spiciest meal of our lives in bliss. Great leftovers as well. Loved it so much we aren't even waiting a week to share this one again with extended family.

This recipe was stellar! The flavor was very good. . .a little spicy, but that's how we like it. I stirred the cooked rice into the mixture just before serving. Leftovers were also very good.

I made this last night for my husband and I and it was delicious! It was a bit soupy so next time I will drain most of the juice from the tomatoes, but otherwise, DELISH!!!! We served it over some rice and we both went back for seconds! I will definitely be making this again!!!! Super easy, super delicious!!!!

I tried the recipe last week & it was wonderful!!! I used smoked sausage instead of andouille and added some scallops as well as shrimp which really brought out the seafood taste. Like other reviews I had problems with it being a little to runny; so I made a roux and added that and once my rice was cooked I added it to the slow cooker & it turned out great.

This dish was sooooo good..!!! I did reduce the cayenne to half a tsp, so kids can eat it too. At the end, I also mixed in the rice straight into the Jambalaya mixture and let sit for 20 minutes. The rice took a lot of the liquid away and made it just right. Thank you for this new family favorite..!

I made this recipe for my family for supper, and let me tell you, I have never had a meal go over as well as this one. Instead of the sausage, I used kielbasi (Our store did not have andouille sausage) and I served the jambalaya over a bed of white rice. I also added black beans and corn. The leftovers barely lasted the next morning, and may even have tasted better (sitting all night allowed all the flavors to blend even more) I will definitely be making this again and again, it's so simple and absolutely delicious. Even my sister who is a picky eater had seconds.

I'm giving this 4 stars only because my chicken came out dry. Unlike many reviewers, my jambalaya didn't come out too watery. I'm not sure why, but maybe it had something to do with the amount of juice that was in the tomatoes. Otheriwse, the recipe was great. I added some cooked rice at the end.

I followed the recipe to a T and the chicken got way too dry in the crock pot for so long. The flavor really didn't wow me either.

I have made this and could not have been more pleased. I jazzed up the spices a bit and put quinoa in for the last 40 minutes because that's the way I like it. Wow it moved to the top of the leader board. My favorite.

The husband and I ate this last night and loved it! I was a little apprehensive at first because we're both fairly picky when it comes to Cajun food. As in, it needs to taste like our relatives in Louisiana made it. This was really, very good and will definitely be making it again! I used a deer/pork sausage instead of andouille and a subbed a can of rotel for the diced tomatoes and added a bit more broth to the pot. It is more soupy than traditional jambalaya, but when combined with the rice and all the flavors, it was not a problem for us at all. Especially since it's something so easy to make during the week. We are eating it again for dinner tonight and I honestly can't wait! Update: The last few times I've made this, I use bone in chicken thighs and cut up everything the night before, throw it all in a bowl and mix the spices in. It's definitely made a difference for the better.

very good but 6 hours on low was probably plenty. The chicken would have been overcooked otherwise. After cooking for 6 hours, I drained 3 cups of juice/broth and made rice in separate pot and then poured the jambalaya over the top of the rice when served.

Very good. Most of the kids loved it and rated it 5 stars. Hubby thought I should cut back on the tomatoes next time. Though, my chicken got done sooner than the green pepper and celery (and they were chopped small), so I spooned the chicken out and left it out for the last hour of cooking.