Crock Pot Jambalaya Food

SLOW COOKER JAMBALAYA

Steps:

• Stir the broth,Creole seasoning, green pepper, onion, garlic, black pepper, celery, tomatoes, kielbasa, chicken and rice in a 6-quart slow cooker.
• Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through.
• Add the shrimp to the cooker. Cover and cook for 10 minutes or until the shrimp are cooked through.

SLOW COOKER JAMBALAYA

Steps:

• 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). Add the rice in 1 hour before finished.
• Add the shrimp in the last 15 minutes add in the shrimp.

JAMBALAYA FOR THE CROCK POT

Steps:

• Cut chicken into 1 inch pieces.
• Put all ingredients (EXCEPT shrimp and rice) in crock pot.
• Cover; cook on low for 8 hours.
• Add shrimp the last 20 minutes of cooking.
• Stir in rice before serving.

SLOW-COOKER JAMBALAYA

Steps:

• In 3 1/2- to 6-quart slow cooker, mix all ingredients except shrimp and rice.
• Cover; cook on Low heat setting 7 to 8 hours (or High heat setting 3 to 4 hours).
• Stir in shrimp. If needed, reduce heat setting to Low; cover and cook on Low heat setting about 1 hour longer or until shrimp are pink and firm. Serve jambalaya with rice. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

CROCK POT JAMBALAYA

Steps:

• Mix all ingredients except shrimp in slow cooker.
• Cover and cook on Low setting for 7 to 8 hours (or High setting for 3 to 4 hours), or until vegetables are tender.
• Stir in shrimp; cover and cook on Low setting about 1 hour or until shrimp are pink and firm.
• Serve with rice.

SLOW COOKER JAMBALAYA

Steps:

• Add the shrimp and cook on high: Leave the shells on the shrimp, but use kitchen shears to cut up the backs; this will make them easier to peel later. Add the shrimp to the slow cooker. Stir it in, cover, and cook on high for another 30 to 45 minutes until the shrimp are cooked through.
• Cook the rice: While the shrimp cooks, cook the rice either according to the package directions or following this boiled rice method . When done, set the rice aside, covered, until ready to serve. (This makes about 4 cups of cooked rice.)

SLOW COOKER CHICKEN, SAUSAGE, AND SHRIMP JAMBALAYA

Steps:

• Cut the chicken into cubes. Slice the smoked sausage. Add both to the crock pot. Add the tomatoes, onion, bell pepper, broth, wine, oregano, parsley, Cajun seasoning and cayenne pepper to the crock pot and stir gently to combine. Cover the crock pot and cook on low for 6 hours or until chicken is cooked. Turn heat to high and stir in the cooked rice and shrimp. Cook for 15 minutes longer or until shrimp is heated through.

BEST EVER CROCK POT JAMBALAYA

Steps:

• Place all ingredients except shrimp and rice in crock pot.
• Cover and cook on low for 7-8 hours or on high for 3-4 hours, or until chicken is cooked through.
• During the last 30 minutes of cooking, stir in shrimp and cook covered, until shrimp are curled and opaque (and chicken is cooked as well).
• Serve mixture over hot steamed rice.

JAMBALAYA (CROCK POT)

Steps:

• Layer onion, pepper, celery and turkey kielbasa in a 31/2-qt or larger slow-cooker.
• Mix tomatoes and their juices, rice and seasoning in medium bowl, breaking up tomatoes with a spoon. Pour in slow-cooker.
• Cover and cook on low 4 to 5 hours until vegetables and rice are tender.
• Stir in shrimp, cover and cook 20 minutes until cooked through. Sprinkle with parsley and hot sauce.

SLOW COOKER JAMBALAYA

Steps:

• In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
• Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.

CROCK-POT JAMBALAYA-PASTALAYA

Steps:

• In a crock-pot add all together except, bell pepper and shrimp.
• Cook on high for 4 hours.
• Add shrimp and bell pepper and cook an additional 30 minutes.
• Serve over rice or combine with enough rice to the desired consistency. Instead of rice, prepare pasta and serve over it for Pastalaya.

CROCK POT JAMBALAYA

Steps:

• 1. Layer chicken pieces and sausage slices in bottom of crock pot. Peel and devein shrimp; keep refrigerated until ready to add.
• 2. Combine onion, pepper, celery and garlic; layer on top of meat. NOTE: I had every intention of adding celery but I forgot. This Jambalaya was still outstanding.
• 3. Combine tomatoes, broth, wine and seasoning; pour over onion/pepper mixture.
• 4. Set crock pot on HIGH. Cook for 4 hours. Add shrimp the last 20 minutes of cooking time. (You can cook on LOW for 8 hours) NOTE: taste test before adding shrimp; add additional seasoning if desired at this point. I did not find it necessary to add anything extra, flavor was perfect for me.
• 5. To serve, place a scoop of hot rice in a bowl and spoon jambalaya over rice.