Crock Pot Jambalaya Pastalaya Recipes

COLLEEN'S SLOW COOKER JAMBALAYA

Steps:

• In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
• Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.

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.

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.

SIMPLE SLOW COOKER JAMBALAYA

Steps:

• Combine chicken, sausage, mirepoix mix, diced tomatoes, bell pepper, garlic, Swanson® Chicken Broth, Cajun seasoning, thyme, and oregano in a slow cooker. Cook on High until chicken is tender, 4 to 5 hours. Stir occasionally. During the last 30 minutes, add rice and shrimp; stir to combine. Turn off slow cooker.
• Let stand, covered, for at least 15 minutes to allow rice to absorb most of the remaining liquid. Garnish with fresh parsley, if desired.

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.

CROCK POT JAMBALAYA

Steps:

• Mix all ingredients except shrimp and rice in 3 1/2- to 6-quart slow cooker.
• Cover and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until vegetables are tender.
• Stir in shrimp.
• Cover and cook on low heat setting about 1 hour or until shrimp are pink and firm.
• Serve jambalaya with rice.

EASY CROCK POT JAMBALAYA

Steps:

• Mix all ingredients but sausage and shrimp in the crockpot.
• Cover and cook on low 7-9 hours.
• About halfway though cooking, add the sausage.
• About an hour before serving, turn to high and stir in uncooked (but thawed) shrimp. Cover and cook until shrimp are pink.

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.

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.