"Cooking is like love. It should be entered into with abandon or not at all." ~Harriet van Horne


Slow-Cooker Jambalaya

Published by: Kathy

  • Jul
  • 10

While discussing what to prepare for Sunday dinner, my husband announced that he would like to eat something prepared in the slow-cooker…

EXCELLENT IDEA!  In my opinion, a meal prepared in the slow-cooker, is just like a day off from cooking!  A slow-cooker recipe means that instead of spending most of the day in the kitchen on Sunday, I would only spend a little time (approximately 45 minutes) putting things together in the morning.  The rest of today will be spent at the mall or somewhere equally exillerating!  When I get home this afternoon, the air will be thick with the aroma of Cajun spices and my dinner will be ready…Ahhhhh!  I love my slow-cooker!!

Ant did the leg-work…He logged on to the computer and Googled slow cooker recipes.  One for Jambalaya jumped out at him and I agreed it sounded good.  I  love Jambalaya, but have never prepared it at home.  Jambalaya originates from the French Quarter of New Orleans.  It was an attempt by the Spanish to make paella in the New World, where saffron was not readily available, due to import costs.  Tomatoes became the substitute for saffron .  As time went on, Frech influence became strong in New Orleans and spices from the Caribbean changed this New World paella into a  close cousin…JAMBALAYA!

As usual, one recipe is never enough for me, so I pulled a second one that included andouille sausage.  After comparing the two recipes, I merged them together, and came up with this delicious version.


  • 1  lb. boneless, skinless chicken breast, cut into 1-inch cubes
  • 1  lb. andouille or smoked sausage, sliced
  • 1  lg. green pepper, chopped
  • 1  lg. onion, chopped
  • 4  cloves of garlic, minced
  • 2  stalks of celery, sliced
  • 1  14.5-oz  can fire roasted tomatoes, coarsely chopped (Hunt’s)
  • 1/3  c. tomato paste
  • 2  1/2  c. chicken broth
  • 1  Tbsp.  fresh parsley, chopped
  • 1  Tbsp. fresh basil, chopped
  • 1  tsp. dry oregano
  • 2  tsp. cajun seasoning
  • 1  tsp. cayenne pepper
  • 1/4  tsp. dried thyme
  • 1  16-oz can red beans, drained and rinsed
  • 3  c. cooked long grain white rice
  • 3/4  lb. large shrimp, cleaned, shelled with tails removed

Place all ingredients, except beans, rice and shrimp, in a slow cooker.  Cover and cook on low for 8 hours.  When cooking time is almost done and before you add the remaining ingredients, skim any excess fat from the top of the Jambalaya.  Add beans, cooked rice and shrimp during the last 20 minutes of cooking.  Serve and enjoy!

Oh, did I mention how much I love my slow cooker???


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