jambalaya recipe

Slow Cooker Jambalaya with andouille sausage, chicken and shrimp cooked low and slow with bold spices and vegetables with just 10 minutes of prep.

Slow Cooker Jambalaya

chicken breasts (skinless, boneless,

andouille sausage links (sliced)

tomatoes (28 ounces)

onion

red bell pepper (finely chopped)

celery (thinly sliced)

chicken broth

thyme

oregano

Cajun seasoning

cayenne pepper

shrimp (13-15 count)

Add all the ingredients except the shrimp into the slow cooker and stir.

Cook on low for 7-8 hours (high for 3-4 hours), in the last 15 minutes add in the shrimp.

Serve over rice.

This jambalaya recipe from Delish.com practically overflows with the flavors of Louisiana. 

Easy Cajun Jambalaya

olive oil

onion, chopped

bell peppers, chopped

Kosher salt

black pepper

lb. boneless skinless chicken breasts, cut into 1" pieces

andouille sausage, sliced

garlic,

tomato paste

c. low-sodium chicken stock

tomatoes

c. long grain rice

tsp. Old Bay seasoning

lb. medium shrimp, peeled and deveined

green onions, thinly sliced

I didn’t have tomato paste so I added in some Bloody Mary mix. It added great flavor. My rice cooked in about 10-15 minutes. It was perfect!

This was beyond delicious! Recipe is saved for future use. But, definitely needs the missing trinity, celery!

I made this without the canned tomatoes, and I added a tsp of Cajun seasoning and they’re still raving about it. Lovely recipe !

I’m not sure what rice everyone else is using but I bought plain long grain rice and I’ve had to add water because the rice is still ROCK hard. I wish I would have just used minute rice. We will see if I can get the rice to cook enough but im already to almost 30 minutes cooking! It has a great flavor though. I also accidentally used a whole can of tomato paste instead of 2 tablespoons but that doesn’t seem to have affected it.

This was super easy and definitely full of flavor. I used cauliflower rice in it, and it worked great. Since I didn’t use rice, I probably could have lessen the amount of liquid, but I like the broth. I also add more tomatoes than it calls for. Again to make it more brothy.

Tried this recipe, and I will ALWAYS live by it! The only thing I added, and call me strange for doing it, was Kernal Season's Ranch Flavoring Salt. It was just amazing! Thank you SO much for this recipe! My parents AND daughter LOVED it!

I prepared this for dinner tonight and it was fantastic!  A great blend of ingredients and textures make for a very tasteful addition to my recipe notebook.  I plan on finishing the leftovers tomorrow!  5 stars

Added corn to mine and it was delicious! 5 stars

This recipe is very good although I did not add the tomatoes because several don’t like them but the tomato paste I added one more tablespoon than recipe called for & my rice was cooked separate then added to recipe in my huge cast iron pan. Oh and celery, got to do the trinity (Celery, onion & bell pepper) if your from Louisiana like me!  Will make this again, family raved over it!!

Tried this on the stovetop with lodge double Dutch oven to see if it was good to use on large, outdoor, wood fire, open kettle. PERFECT !! All ingredients came together for wholesome bodied dish, used cajon seasoning . Can’t wait to make on 10 gallon scale

I made this recipe and subbed out low sodium Rotel for the diced tomatoes - so tasty! The chilis made for a kick. The whole thing was very well seasoned.

Made this tonight, and my hunny thought it was delicious, and we don't use that word lightly.

https://streaming.hearstdigitalstudios.com/c773188a-542d-445c-9a19-7dfe09ca4e4d/video_rover_16x9_1080p_hd_1539985009_4495.mp4

This Jambalaya Is Chock Full Of Flavor

Recipe VIDEO above. Many people consider this to be the world&#039;s best one pot rice meal.... you won&#039;t hear any arguments from me!! Filled with big, punchy New Orleans flavours, a homemade Creole/Cajun spice delivers top notch flavour with consistency results for everyone, no matter where you live in this big wide world. This Jambalaya is started on the stove then finished in the oven - exactly the same outcome as cooking the whole thing on the stove (the traditional way), but far less risk of uneven cooked rice and mushy gluey rice from over stirring. And it&#039;s just easier - entirely hands off time! :)

Jambalaya Recipe (easy)

vegetable oil

(6 ounces) bacon (, preferably SMOKED, chopped)

(7 ounces) andouille

(10 ounces) chicken thigh (, skinless boneless,

prawns/shrimp (, raw, large, (peeled, with

garlic (, minced)

tbsp (15 grams) butter

onion (, large,

celery

green capsicum / bell pepper

long grain rice (, uncooked (Note 2))

chicken

(6.5 ounces) crushed canned tomato

green onions (, sliced, plus more for serving)

tsp sweet paprika

garlic powder

onion powder

cayenne powder ((adjust spice to taste))

tsp black pepper

tsp salt

Preheat oven to 180C/350F (all types).

Heat oil in a very large skillet or dutch oven over medium high heat. (Note 4)

Add bacon, cook for 30 seconds (to start fat melting), then add sausages. Cook until sausages are golden - about 3 minutes - then remove into bowl.

Add chicken into the pan and cook until golden (doesn't need to cook inside), then add to bowl with bacon.

Sear prawns in the pan for 1.5 minutes on each side, then transfer to a separate bowl (reserve until later).

Add butter, then garlic, onion, celery and capsicum. Cook for 5 minutes or until soft.

Add rice, stir to coat grains in oil.

Add chicken broth, tomato paste, canned tomato, thyme and Spices.

Stir well, then add chicken, sausages and bacon (including all liquid).

When you see bubbles across most of the surface, stir well once more. Ensure all rice is submerged, cover with lid, then transfer to oven. (See video)

Bake 30 minutes, then remove - rice should be practically cooked (Note 5).

Add prawns/shrimp and green onions, QUICKLY (but gently!) stir through, cover with lid, and return to oven for just 3 minutes (just to heat prawns).

Remove from oven (see video for finished consistency), stir gently then serve, garnished with more green onions if desired.

'Jambalaya, a Louisiana meat, seafood, and rice staple, is quick and easy in the multi-cooker. By browning the sausage first and then stirring it in only at the end, you infuse the rice with its flavor, yet keep it from turning rubbery under pressure."-Super Fast Instant Pot Pressure Cooker CookookI would add, including the cooked shrimp at the end also allows it to keep non-rubbery texture which can occur when shrimp is over-cooked!

Instant Pot Jambalaya

Olive Oil

Andouille Sausage (cut into ¼-inch-thick slices)

Onion (chopped)

Green Bell Pepper (seeded and chopped)

Celery

Garlic Cloves (diced)

Cajun Seasoning

Thyme

Long-Grain White Rice (regular NOT instant rice)

Diced Tomatoes (undrained)

Low-Sodium Chicken Stock

Kosher Salt

Shrimp ((41-60 count))

Scallions (thinly sliced)

Heat the olive oil in the inner pot at on Sauté. Add the sausage slices, and cook until browned, about 2 minutes per side. Transfer the meat to a paper towel–lined plate to drain.&nbsp;

Add the onion, bell pepper, celery, and garlic and cook, stirring occasionally, until the onion is translucent, about 3 minutes.&nbsp;

&nbsp;Add the Cajun seasoning, thyme, and rice, and stir until the rice is well coated in the oil. Press Cancel to stop the cooking.&nbsp;

Add the tomatoes and their juices, the stock, and salt. Stir with a spatula freeing any food particles sticking to the bottom of the Instant Pot insert. 

Lock the lid. Cook on Manual High Pressure for 8 minutes, then allow a Natural Pressure Release for 5 minutes followed by manual release of the remaining pressure.&nbsp;

Stir the rice mixture, then stir in the shrimp, scallions, and reserved sausage. Replace the Instant Pot lid and allow the ingredients to heat through for 5 minutes in the residual heat.

https://embed.mediavine.com/videos/ykdgkp1pftwzzek0nllr

Instant Pot Jambalaya is quick, easy Southern comfort food. Full of shrimp, spicy Andouille sausage, vegetables, rice and Cajun seasonings. An easy recipe.

Celebrate Mardi Gras with this Chicken and Sausage Slow Cooker Jambalaya Recipe. A Cajun favorite made super easy right in your crockpot. A fun, flavorful and festive dinner idea.

Chicken and Sausage Slow Cooker Jambalaya Recipe

Celery Ribs - chopped

Green Bell Pepper - seeded, chopped

Red Bell Pepper - seeded, chopped

Lb Boneless, Skinless Chicken Breast

Andouille Sausage - sliced

Can Crushed Tomatoes

Worcestershire Sauce

Tablespoons Cajun Seasoning

peeled,

Bay Leaves

Oregano

Smoked Paprika

Cups Chicken Broth

Salt/Pepper

1½ Cups Long Grain White Rice

Combine all ingredients in large slow cooker except...

Combine all ingredients in large slow cooker except salt, pepper and rice.

Cook on high for 3-4 hours.

Salt and pepper to taste. Stir in rice,...

Salt and pepper to taste. Stir in rice, cover and cook on high for approximately 30 minutes. Check for doneness after 20 minutes then keep a close eye to prevent over-cooking the rice. Add water or broth if necessary.

Discard bay leaves and serve.

Easy chicken, sausage, and shrimp Sheet Pan Jambalaya is a tasty one pan recipe that combines everything you love about this delicious Cajun classic at home with very little clean up!

Sheet Pan Jambalaya

chicken breasts

sausage

bell peppers

celery ribs (chopped)

jalapeno pepper, seeds

shrimp

cajun seasoning (see notes

rice

Preheat oven to 400 degrees and grease a large sheet pan.&nbsp;

Arrange chicken, sausage, bell peppers, celery, and jalapenos on the pan and drizzle&nbsp;with oil. Toss to coat, then sprinkle with 2 teaspoons of the cajun seasoning and toss again to coat. Make sure it is all spread out into a single layer on the pan before transferring to the oven to cook for 10 minutes.

Add shrimp, crushed tomatoes, rice, and remaining 2 teaspoons cajun seasoning to the pan, toss well, and return to oven for 5-7 minutes until shrimp is pink and cooked through.&nbsp;

Add salt and pepper to taste if needed, garnish with chopped cilantro or parsley (optional) and serve.&nbsp;

Jambalaya with Sausage and Shrimp

Andouille Sausage

butter

flour

onion,

green bell pepper, diced

celery stalks, diced

garlic cloves, minced

white rice

fennel seeds, crushed

bay leaf

water

Hot sauce

parsley

Heat a large stockpot over medium high heat and add the butter and flour; whisk together and cook the roux for 5 minutes.

Add the onion, pepper, celery, and garlic and cook, stirring occasionally, for another 5 minutes.

Add the Andouille sausage, rice, fennel, cayenne, oregano, bay leaf, broth, water, tomato paste, and tomatoes. Bring to a boil, cover, reduce heat, and simmer until the rice is fully cooked, about 20 minutes, stirring once or twice to prevent sticking. If the jambalaya becomes too thick, thin with a bit more water.

Stir in the shrimp, cover, and simmer until the shrimp is cooked through, about 5 more minutes. Remove from the heat, remove and discard the bay leaf, and add hot sauce to taste. Let stand for 5 minutes before spooning into bowls and topping with fresh parsley to serve.

This&nbsp;Chicken and Sausage Jambalaya dinner is healthy comfort food that is made in just one pan!&nbsp;

One Pan Jambalaya

Tablespoon oil ((vegetable or canola oil))

andouille sausage (,

Tablespoons all-purpose flour

Tablespoons butter

onion (, chopped)

green onions (, chopped)

garlic (, finely minced)

celery (, chopped)

medium bell pepper ((green

basil

cajun seasoning

can diced tomatoes

sugar

long grain white rice

In a large skillet with a fitted lid, add the oil over medium high heat. Add the kielbasa and chicken and brown well, flipping once or twice to brown on all sides.&nbsp;

Remove to a plate. (The chicken doesn't need to be cooked all the way through).

Add butter and flour to the pan and stir well, scraping up any leftover browned bits from the pan.&nbsp;

Add onion, garlic, celery, and bell peppers and saute for a few minutes.&nbsp;

Add basil, cajun seasoning, diced tomatoes and sugar and stir well to combine. Simmer for 1-2 minutes.&nbsp;

Add chicken broth, rice, and reserved meat. Bring mixture to a boil. Reduce heat, cover pan with fitted lid and cook for about 20-25 minutes or until water is absorbed and rice is tender.&nbsp;

Remove from heat, stir gently just to toss, and then allow to cool for 5 minutes before serving.

https://content.jwplatform.com/videos/F23Qq9mM.mp4

This Chicken and Sausage Jambalaya dinner is healthy comfort food that is made in just one pan! It’s loaded with veggies including celery, bell pepper, onion, diced tomatoes and bold cajun flavors that I know your family will love.

Jambalaya

This classic southern recipe is brimming with three proteins including tender shrimp, chicken and sausage, and it&#x27;s cooked with hearty rice and a colorful array of nutritious vegetables. And it&#x27;s all seasoned with flavorful cajun spices. It&#x27;s delicious comfort food fit for servings any day of the year!

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The most viewed jambalaya recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Slow Cooker Jambalaya

Easy Cajun Jambalaya

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Chicken and Sausage Slow Cooker Jam...

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The most viewed jambalaya recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine