Forgotten Jambalaya

“During chilly months, I fix this slow cooker jambalaya recipe at least once a month. It’s so easy…just chop the vegetables, dump everything in the slow cooker and forget it! Even my sons, who are picky about spicy things, like this easy jambalaya.” —Cindi Coss, Coppell, Texas

Forgotten JambalayaPhoto: Taste of Home
Servings Prep Time Cook Time
11servings 35minutes 4-1/4 hours
Servings Prep Time
11servings 35minutes
Cook Time
4-1/4 hours
Portions: servings
Portions: servings
  1. In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. Stir in the celery, green peppers, onion, garlic, seasonings and pepper sauce. Stir in chicken and sausage.
  2. Cover and cook on low for 4-6 hours or until chicken is no longer pink. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice.
  3. Freeze option: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Recipe Notes

Test Kitchen Tips

  • Oregano comes in two types. The sweet Mediterranean one is often simply labeled oregano. It belongs to the mint family. Mexican oregano, a member of the verbena family, has a more intense flavour and citrusy notes.
  • To make a fresh garlic clove easy to peel, gently crush it with the flat side of a large knife blade to loosen the peel. If you don’t have a large knife, you can crush the garlic with a small can. The peel will come right off.

Nutrition Facts
1 cup: 230 calories, 13g fat (5g saturated fat), 75mg cholesterol, 1016mg sodium, 9g carbohydrate (5g sugars, 2g fibre), 20g protein.