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When my old crock pot quit working I only had my rice cooker and decided to use it as my crock pot. The Jambalaya turned out every bit as delicious as when using the crock pot for my jambalaya recipe.
Saute the onions in olive oil, cut up kielbasa and add to it. In a separate pot, bring beef broth to a boil then add the instant brown rice. Cook the rice 10 minutes on low. Combine the rice into the kielbasa and onions and add the can of red beans. Sprinkle on Emeril's seasoning, stir and simmer for 20 minutes.
This meal cost me a little over $11.00 to feed all four of us and we had enough leftovers for two!
By Amy from Southeastern, CT
Editor's Note: Use 1 3/4 cups liquid (broth) for each cup of rice you use or follow package directions.
Toss chicken with 1/2 tsp. Cajun seasoning and salt. In nonstick skillet heat oil over medium high heat. Add sausage; cook until heated, 1-2 minutes. Add chicken; cook, stirring often, until browned, 5-6 minutes. Remove from skillet.
To skillet add onion, pepper, celery and remaining seasoning; cook, stirring occasionally, until tender, 4-5 minutes. Stir in tomatoes with juice and tomato sauce. Bring to boil. Add chicken and sausage. Reduce heat to medium; simmer until chicken is cooked through 10-12 minutes. Add pasta and toss.
By Robin from Washington, IA
Cook chicken breast halves in oil in a large Dutch oven over medium high heat until browned. Remove chicken and cool slightly. Add onion and next 6 ingredients; cook over medium high heat 15 minutes, stirring every 5 minutes. Add sausage and next 7 ingredients stirring to crumble the meat. Cut chicken breast halves in half using a sharp knife of kitchen shears. Place chicken in single layer in Dutch oven; add rice and chicken broth. Bring mixture to a boil; cover, reduce heat, and cook 35-40 minutes or until rice is tender. Toss gently before serving.
By Robin from Washington, IA
By Connie from Cotter, AR
Combine rice, olives, ham, and chicken; place in buttered baking dish. Saute' onion and green pepper or celery in butter until tender. Add tomatoes, bay leaf, parsley, and seasonings; simmer for 5 minutes.
We have good friends who often do a little shrimping every Spring. The Spring is especially good for catching large amounts of the beautiful Jumbo Shrimp, so we make this great Shrimp Jambalaya several times each year.
Recipe for Hurry Up Skillet Jambalaya. Heat the oil over medium heat in a large skillet that has a lid. Drop in chunks of chicken and brown, remove and set aside. Drop in the sausage and brown, remove and set aside. . .
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I am searching for a recipe using the slow cooker. It is jambalaya using sausage, chicken or turkey, and shrimp. I had a recipe that I found in a magazine a few years ago, (I believe it was Woman's World) anyway, it was fabulous. Unfortunately I have lost it.
I have tried other recipes, but none have had that wonderful mixture of flavors. Any suggestions? All recipes would be greatly appreciated. Thank you.
Deb and her pets.
By deb and her pets from Chicago, IL
I found this slow cooker recipe- http://www.fast n-2009051933286/ . Good luck!
http:www.recipezaar.com has 6 slow Cooker Jambalaya Recipes, see if any of them are what u are looking for, just type in the search bar and they will come up.
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 pound andouille sausage, diced
1 (28-ounce) can diced tomatoes
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 stalk celery, chopped
1 cup reduced-sodium chicken broth
2 teaspoons dried oregano
2 teaspoons Cajun or Creole seasoning
1 teaspoon hot sauce
2 bay leaves
1/2 teaspoon dried thyme
1 pound frozen peeled and cooked shrimp, thawed
2 cups cooked rice
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.