Jambalaya Recipe

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Recipes.net Team Modified: September 3, 2021
Jambalaya Recipe

A famous dish from the South made with meat, veggies and rice. You can even choose to add in some spiced sausages for more meaty bites. This classic Cajun and Creole dish can be time-consuming to prepare, but using your crockpot lets it stew over time for the perfect spicy flavor.

 

How To Make Jambalaya

  • 1 lb chicken breast (skinless, boneless, cut into 1 inch cubes)
  • 2 tsp dried parsley
  • 1 lb smoked sausage (sliced)
  • 2 tsp Cajun seasoning   (or Creole)
  • 28 oz tomatoes (with juice, diced )
  • 1 tsp cayenne pepper
  • large onion (chopped)
  • 1 tsp thyme
  • 1 large green bell pepper
  • 1 lb shrimp (frozen, cooked, chopped without tails )
  • 1 lb crawfish tail meat
  • 1 cup celery (chopped)
  • 3 cup long grain white rice (uncooked, instant )
  • 1 cup chicken broth
  • 2 tsp oregano
  1. In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and chicken broth. 

  2. Season with oregano, parsley, Cajun/Creole seasoning, cayenne pepper, and thyme.

  3. Cover and cook 7 to 8 hours on low. 

  4. Stir in the shrimp, crawfish and rice during the last 30 minutes of cook time.

How To Make Jambalaya

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Prep: 5 mins
Cook: 8 hrs
Total: 8 hrs 5 mins
Serves:

Ingredients

  • 1 lb chicken breast, skinless, boneless, cut into 1 inch cubes
  • 2 tsp dried parsley
  • 1 lb smoked sausage, sliced
  • 2 tsp Cajun seasoning  , or Creole
  • 28 oz tomatoes , with juice, diced
  • 1 tsp cayenne pepper
  • large onion, chopped
  • 1 tsp thyme
  • 1 large green bell pepper
  • 1 lb shrimp, frozen, cooked, chopped without tails
  • 1 lb crawfish tail meat
  • 1 cup celery, chopped
  • 3 cup long grain white rice, uncooked, instant
  • 1 cup chicken broth
  • 2 tsp oregano

Instructions

  1. In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and chicken broth. 

  2. Season with oregano, parsley, Cajun/Creole seasoning, cayenne pepper, and thyme.

  3. Cover and cook 7 to 8 hours on low. 

  4. Stir in the shrimp, crawfish and rice during the last 30 minutes of cook time.

Nutrition

  • Calcium: 161mg
  • Calories: 594kcal
  • Carbohydrates: 66g
  • Cholesterol: 229mg
  • Fat: 18g
  • Fiber: 4g
  • Iron: 4mg
  • Potassium: 859mg
  • Protein: 39g
  • Saturated Fat: 6g
  • Sodium: 1247mg
  • Sugar: 5g
  • Vitamin A: 740IU
  • Vitamin C: 32mg
Nutrition Disclaimer
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