{"id":18287,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-07T00:31:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/forgotten-jambalaya\/"},"modified":"2025-04-08T20:36:59","modified_gmt":"2025-04-09T01:36:59","slug":"forgotten-jambalaya","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/forgotten-jambalaya\/","title":{"rendered":"Jambalaya"},"content":{"rendered":"<p>Whether you were born on the bayou or not, you should learn how to make jambalaya. Across the South, <a href=\"https:\/\/www.tasteofhome.com\/collection\/jambalaya-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/jambalaya-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer\">jambalaya recipes<\/a> are a fixture year-round, gracing the table anytime there&#8217;s a crowd to feed: potlucks, holidays, game day gatherings, you name it. It&#8217;s also a classic <a href=\"https:\/\/www.tasteofhome.com\/collection\/fat-tuesday-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/fat-tuesday-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer\">Fat Tuesday recipe<\/a> for any Carnival celebration.<\/p>\n<p>This easy jambalaya recipe makes an effortless one-pot meal that&#8217;s loaded with shrimp, chicken, smoky sausage, plenty of vegetables and rice. Pour everything into your slow cooker, pop the lid on and go about your business. In a few hours, you&#8217;ll have a fragrant, wickedly delicious dinner that will make your taste buds sing.<\/p>\n<h2>What is jambalaya?<\/h2>\n<p>A Louisiana classic, the traditional jambalaya recipe has African, French and Spanish roots. It consists of meat, seafood or a mixture of the two, herbs, rice and a medley of veggies\u00a0simmered in a spice-spiked stock. Food historians link jambalaya&#8217;s origins to West African jollof rice, with elements borrowed from <a href=\"https:\/\/www.tasteofhome.com\/recipes\/spanish-style-paella\/\" data-name=\"www.tasteofhome.com\/recipes\/spanish-style-paella\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer\">Spanish paella<\/a> and similar dishes. French influence is present with the andouille sausage and the <a href=\"https:\/\/www.tasteofhome.com\/article\/cajun-holy-trinity\/\" data-name=\"www.tasteofhome.com\/article\/cajun-holy-trinity\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">holy trinity<\/a> of pepper, onion and celery\u2014a local take on <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-mirepoix\/\" data-name=\"www.tasteofhome.com\/article\/what-is-mirepoix\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer\">mirepoix<\/a>.<\/p>\n<p>This comforting dish is an icon of both <a href=\"https:\/\/www.tasteofhome.com\/article\/whats-the-difference-between-cajun-and-creole-food\/\" data-name=\"www.tasteofhome.com\/article\/whats-the-difference-between-cajun-and-creole-food\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Cajun and Creole cuisine<\/a>. Creole-style jambalaya (aka red jambalaya) incorporates these tomatoes, while Cajun jambalaya is seasoned heavily and served with Tabasco. Once you master the basics of a good jambalaya, you can try the myriad regional variations.<\/p>\n<h2>Jambalaya Ingredients<\/h2>\n<ul>\n<li><strong>Tomatoes:<\/strong> Use your favorite canned diced tomatoes, juices and all. Whole\u00a0<a href=\"https:\/\/www.tasteofhome.com\/article\/best-san-marzano-tomatoes\/\" data-name=\"www.tasteofhome.com\/article\/best-san-marzano-tomatoes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">San Marzano tomatoes<\/a>\u00a0are beloved by our Test Kitchen; crush them with your hands or dice them up before adding them to the pot.<\/li>\n<li><strong>Aromatics:<\/strong> Like most Louisiana recipes, the holy trinity of celery, onions and peppers fuels the flavor of this simple jambalaya recipe.<\/li>\n<li><strong>Broth:<\/strong> Beef or chicken broth infuse the other ingredients with flavor and keep the meat and shrimp tender.<\/li>\n<li><strong>Herbs and spices:<\/strong> Because Creole and Cajun cuisines draw upon so many sources, there&#8217;s a trove of herbs and spices that work together to season a pot of jambalaya, including parsley, basil, oregano, cayenne pepper and a big pinch of salt. You can also use homemade <a href=\"https:\/\/www.tasteofhome.com\/recipes\/creole-seasoning-mix\/\" data-name=\"www.tasteofhome.com\/recipes\/creole-seasoning-mix\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer\">Creole seasoning mix<\/a>.<\/li>\n<li><strong>Chicken:<\/strong> We opt for boneless, skinless chicken breasts, but feel free to swap them for dark meat cuts like thighs and legs.<\/li>\n<li><strong>Andouille sausage:<\/strong>\u00a0These French smoked sausages are a staple in many Pelican State recipes, but any smoked sausage will do, like Spanish-style <a href=\"https:\/\/www.tasteofhome.com\/collection\/chorizo-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/chorizo-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer\">chorizo<\/a> or Polish <a href=\"https:\/\/www.tasteofhome.com\/collection\/kielbasa-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/kielbasa-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer\">kielbasa<\/a>.<\/li>\n<li><strong>Shrimp: <\/strong>Whole raw shrimp have the best flavor. Slightly sweet, they&#8217;re the ideal foil for the bold flavors in this dish. If you using frozen shrimp, opt for raw, cleaned shrimp. Don&#8217;t use precooked shrimp; it will get too rubbery.<\/li>\n<li><strong>Rice: <\/strong>Rice is the classic partner to jambalaya. Most versions cook the rice in with the meat and veggies, but since we&#8217;re relying on our slow cooker, this recipe calls for hot rice on the side.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Place the ingredients in a slow cooker<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2123381 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Jambalaya_TOHD25_39549_JonathanMelendez_01.jpg?fit=700%2C1024\" alt=\"Broth and tomato paste with celery, green peppers, onion, garlic, parsley, basil, oregano, salt and pepper sauce in a cooker\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JONATHAN MELENDEZ FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>In a 5-quart slow cooker, combine the tomatoes, broth and tomato paste. Stir in the celery, green peppers, onion, garlic, parsley, basil, oregano, salt and pepper sauce.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2123382 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Jambalaya_TOHD25_39549_JonathanMelendez_02.jpg?fit=700%2C1024\" alt=\"Added sausage and chicken in cooker with Jambalaya ingredients\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JONATHAN MELENDEZ FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Finally, add the chicken and sausage.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> You can safely add raw chicken to a slow cooker without searing or precooking. (Just make sure to avoid putting <a href=\"https:\/\/www.tasteofhome.com\/article\/frozen-meat-in-crockpot\/\" data-name=\"www.tasteofhome.com\/article\/frozen-meat-in-crockpot\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">frozen meat in a slow cooker<\/a>.) Smoked sausage is already cooked, but it won&#8217;t get overdone in the slow cooker. You&#8217;ll wait to add the raw shrimp at the end, since it cooks quickly.<\/p>\n<h3>Step 2: Slow-cook the jambalaya<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2123383 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Jambalaya_TOHD25_39549_JonathanMelendez_03.jpg?fit=700%2C1024\" alt=\"Stirred in shrimp in cooking Jambalaya in a slow cooker\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JONATHAN MELENDEZ FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Secure the slow-cooker lid and cook the jambalaya on low for four to six hours or until the chicken is no longer pink. Stir in the shrimp. Cover and cook for 15 to 30 minutes longer or until the shrimp turn pink. Serve the jambalaya with rice.<\/p>\n<p><em>Editor&#8217;s Tip<\/em>: If you want to add the rice to the jambalaya so it can soak up all that marvelous flavor, stir it into the slow cooker about 1 hour before the jambalaya is ready. Check on the doneness of the rice after 30 minutes.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2123385 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Jambalaya_TOHD25_39549_JonathanMelendez_04.jpg?fit=700%2C1024\" alt=\"Jambalaya served with rice in a dish on colorful kitchen table with beverages on side\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JONATHAN MELENDEZ FOR TASTE OF HOME<\/span><\/span><\/p>\n<h2>Jambalaya Variations<\/h2>\n<ul>\n<li><strong>Try a Cajun jambalaya:<\/strong> The main difference between Creole and Cajun jambalaya is the tomato (or lack thereof). Cajun jambalaya skips the tomato and browns the meat, which gives it its signature darker color.<\/li>\n<li><strong>Make a seafood jambalaya:<\/strong> A popular variation is seafood jambalaya, which features crab meat, crawfish and white fish.<\/li>\n<li><strong>Add a garnish:<\/strong> Chopped parsley or green onions are the classic garnish options for jambalaya. Many folks add a few lashings of <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-homemade-hot-sauce\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-homemade-hot-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer\">hot sauce<\/a> for good measure.<\/li>\n<\/ul>\n<h2>How to Store Jambalaya<\/h2>\n<p>Whether making it ahead of time or packing up leftovers, allow the slow-cooker jambalaya to cool before storing it. Once cooled, transfer the jambalaya to an airtight container and keep it in the refrigerator.<\/p>\n<h3>How long does jambalaya last?<\/h3>\n<p>When stored in the refrigerator, you can eat jambalaya within four days of preparing it.<\/p>\n<h3>Can you freeze jambalaya?<\/h3>\n<p>Jambalaya is a great\u00a0<a href=\"https:\/\/www.tasteofhome.com\/collection\/make-ahead-freezer-meals\/\" data-name=\"www.tasteofhome.com\/collection\/make-ahead-freezer-meals\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer\">make-ahead freezer meal<\/a>. When frozen without rice, jambalaya will keep for about three months. If you&#8217;re freezing jambalaya with rice, thaw, reheat and eat it within one month.<\/p>\n<h3>How do you reheat jambalaya?<\/h3>\n<p>Reheat leftover jambalaya on the stovetop over medium-low heat. Stir in a splash or two of broth as needed if it&#8217;s looking a little dry. Because shrimp becomes rubbery when overcooked, the best approach is a low, slow reheat.<\/p>\n<h2>Jambalaya Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2123386 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Jambalaya_TOHD25_39549_JonathanMelendez_05.jpg?fit=700%2C1024\" alt=\"Jambalaya Tohd25 39549 Jonathanmelendez 05\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JONATHAN MELENDEZ FOR TASTE OF HOME<\/span><\/span><\/p>\n<h3>How do you clean and devein shrimp for jambalaya?<\/h3>\n<p>While fresh is best when it comes to shrimp for jambalaya, it means a little extra work. To <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-clean-shrimp\/\" data-name=\"www.tasteofhome.com\/article\/how-to-clean-shrimp\/\" data-module=\"content engagement\" data-position=\"embedded links\">clean shrimp<\/a>, peel them, leaving the heads and tails on if desired (both add tons of flavor). Take a paring knife and cut along the center of the shrimp&#8217;s back. Use the tip of the knife to loosen the vein enough so you can grab it, then gently pull it out from tip to tail.<\/p>\n<h3>What&#8217;s the best way to make rice for jambalaya?<\/h3>\n<p>Variety-wise, pick up long-grain rice like Carolina Gold or basmati. Long-grain is best because it doesn&#8217;t turn into mush\u2014especially important when the rice is cooked in the pot alongside the other ingredients rather than separately and served on the side. I prefer throwing everything into the pot for a true one-pot dinner. The <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-rice\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-rice\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">best way to make rice<\/a> is with your <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-use-a-rice-cooker\/\" data-name=\"www.tasteofhome.com\/article\/how-to-use-a-rice-cooker\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer\">rice cooker<\/a>, but you can also grab a pot and make the rice on the stove.<\/p>\n<h3>What can you serve with jambalaya?<\/h3>\n<p>This glorious <a href=\"https:\/\/www.tasteofhome.com\/collection\/one-pot-meals\/\" data-name=\"www.tasteofhome.com\/collection\/one-pot-meals\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer\">one-pot meal<\/a> was made to be served with beloved <a href=\"https:\/\/www.tasteofhome.com\/collection\/southern-sides\/\" data-name=\"www.tasteofhome.com\/collection\/southern-sides\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer\">Southern sides<\/a> like <a href=\"https:\/\/www.tasteofhome.com\/recipes\/southern-okra\/\" data-name=\"www.tasteofhome.com\/recipes\/southern-okra\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer\">okra and tomatoes<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/bacon-collard-greens\/\" data-name=\"www.tasteofhome.com\/recipes\/bacon-collard-greens\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer\">collard greens with bacon<\/a>, and virtually any green bean dish imaginable. A basket of <a href=\"https:\/\/www.tasteofhome.com\/recipes\/cheddar-corn-biscuits\/\" data-name=\"www.tasteofhome.com\/recipes\/cheddar-corn-biscuits\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer\">cheddar corn biscuits<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/skillet-corn-bread\/\" data-name=\"www.tasteofhome.com\/recipes\/skillet-corn-bread\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer\">skillet cornbread<\/a> is a must. For dessert, stick with <a href=\"https:\/\/www.tasteofhome.com\/collection\/new-orleans-inspired-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/new-orleans-inspired-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer\">New Orleans-inspired recipes<\/a> like <a href=\"https:\/\/www.tasteofhome.com\/recipes\/new-orleans-beignets\/\" data-name=\"www.tasteofhome.com\/recipes\/new-orleans-beignets\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer\">beignets<\/a> and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/quick-bananas-foster\/\" data-name=\"www.tasteofhome.com\/recipes\/quick-bananas-foster\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer\">bananas Foster<\/a>.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>This easy slow-cooker jambalaya recipe has bold Creole flavors and features tender chicken, plump shrimp and smoky sausage served over rice.<\/p>\n","protected":false},"author":7061,"featured_media":2153123,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,307335,305378,307659,307330,307344,304328,305271,304292,304338,304390,307049,304343,303966,307728,304368,303887,306848,304268,307307,305374,307723,324623,307559,304388,307064,304078,303883,307614,304353,304403],"categories-v2":[308623,310372,309386,310637,310369,310376,308319,308984,308481,309216,308305,308992,308761,310085,308993,308495,310690,308745,308478,309603,259483,310342,309381,310685,309177,310541,308752,310142,308698,309004,308476,310591,309005,308812],"coauthors":[39575],"recommended_recipes":[{"post_title":"Chicken Jambalaya","post_link":"\/recipes\/chicken-jambalaya\/","post_image":"\/wp-content\/uploads\/2025\/01\/Chicken-Jambalaya_EXPS_TOHD24_17627_KristinaVanni_5.jpg"},{"post_title":"My Best-Ever Jambalaya","post_link":"\/recipes\/my-best-ever-jambalaya\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps179074_SD143207B05_30_6b.jpg"},{"post_title":"Bulgur Jambalaya","post_link":"\/recipes\/bulgur-jambalaya\/","post_image":"\/wp-content\/uploads\/2017\/09\/Bulgur-Jambalaya_EXPS_HCK17_165859_C10_27_6b.jpg"},{"post_title":"Creole Jambalaya","post_link":"\/recipes\/creole-jambalaya\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps3123_SF143315D11_05_5b_WEB.jpg"},{"post_title":"Vegan Jambalaya","post_link":"\/recipes\/veg-jambalaya\/","post_image":"\/wp-content\/uploads\/2018\/01\/Veg-Jambalaya_EXPS_OPBZ18_133448_C06_29_1b.jpg"},{"post_title":"Easy Jambalaya","post_link":"\/recipes\/easy-jambalaya\/","post_image":"\/wp-content\/uploads\/0001\/01\/Easy-Jambalaya_EXPS_TOHFM20_241013_B09_20_2b.jpg"},{"post_title":"Jambalaya Casserole","post_link":"\/recipes\/jambalaya-casserole\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps23234_TH10524D39C.jpg"},{"post_title":"Big-Batch Jambalaya","post_link":"\/recipes\/big-batch-jambalaya\/","post_image":"\/wp-content\/uploads\/2025\/01\/EXPS_CIMZ19_47348_C01_09_10b.jpg"},{"post_title":"Jambalaya Rice Salad","post_link":"\/recipes\/jambalaya-rice-salad\/","post_image":"\/wp-content\/uploads\/2017\/09\/Jambalaya-Rice-Salad_EXPS_THFM17_39621_D09_27_9b.jpg"},{"post_title":"Jiffy Jambalaya","post_link":"\/recipes\/jiffy-jambalaya\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Homemade Jambalaya","post_link":"\/recipes\/homemade-jambalaya\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps21482_CX10357D51A-3.jpg"},{"post_title":"Slow-Cooked Hearty Jambalaya","post_link":"\/recipes\/slow-cooked-hearty-jambalaya\/","post_image":"\/wp-content\/uploads\/2018\/01\/Slow-Cooked-Hearty-Jambalaya_exps35368_SD1113248C08_17_1b_RMS-3.jpg"},{"post_title":"Hearty Jambalaya","post_link":"\/recipes\/hearty-jambalaya\/","post_image":"\/wp-content\/uploads\/2017\/09\/Hearty-Jambalaya_EXPS_MIOPBZ17_25016_B10_013_2b.jpg"},{"post_title":"Wild Rice Jambalaya","post_link":"\/recipes\/wild-rice-jambalaya\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps22222_CW10371D31B.jpg"},{"post_title":"Big Easy Jambalaya","post_link":"\/recipes\/big-easy-jambalaya\/","post_image":"\/wp-content\/uploads\/2017\/09\/Big-Easy-Jambalaya_exps153691_WTHUPC2643379A02_09_6b_RMS.jpg"},{"post_title":"Jambalaya Mix","post_link":"\/recipes\/jambalaya-mix\/","post_image":"\/wp-content\/uploads\/2017\/09\/Jambalaya-Mix_EXPS_THCA17_16413_B01_26_4b.jpg"},{"post_title":"Vegetarian Jambalaya","post_link":"\/recipes\/vegetarian-jambalaya\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Jambalaya","post_link":"\/recipes\/jambalaya\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps19382_LT10289D57.jpg"},{"post_title":"Black-Eyed Pea Jambalaya","post_link":"\/recipes\/black-eyed-pea-jambalaya\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps28368_CX10490D51A.jpg"},{"post_title":"Easy Shrimp Jambalaya","post_link":"\/recipes\/easy-shrimp-jambalaya\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_TOHD25_39549_JonathanMelendez_06.jpg","override_recipe_video_settings":false,"long_pin_file":{"ID":2123445,"id":2123445,"title":"Jambalaya Tohd25 39549 Jonathanmelendez 07 Long 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low-effort slow-cooker jambalaya recipe features chicken, shrimp, and andouille sausage, various vegetables, bold flavors and plenty of spice. It's the ultimate one-pot meal any time of year.","recipeIngredient":["1 can (14-1\/2 ounces) diced tomatoes, undrained","1 can (14-1\/2 ounces) beef or chicken broth","1 can (6 ounces) tomato paste","3 celery ribs, chopped","2 medium green peppers, chopped","1 medium onion, chopped","5 garlic cloves, minced","3 teaspoons dried parsley flakes","2 teaspoons dried basil","1-1\/2 teaspoons dried oregano","1-1\/4 teaspoons salt","1\/2 teaspoon cayenne pepper","1\/2 teaspoon hot pepper sauce","1 pound boneless skinless chicken breasts, cut into 1-inch cubes","1 pound smoked sausage, halved and cut into 1\/4-inch slices","1\/2 pound uncooked shrimp  (31-40 per pound),  peeled and deveined","Hot cooked rice"],"recipeInstructions":[{"@type":"HowToStep","name":"Place the ingredients in a slow cooker","text":"In a 5-quart slow cooker, combine the tomatoes, broth and tomato paste. Stir in the celery, green peppers, onion, garlic, parsley, basil, oregano, salt and pepper sauce. Finally, add the chicken and sausage. Editor's Tip: You can safely add raw chicken to a slow cooker without searing or precooking. (Just make sure to avoid putting frozen meat in a slow cooker.) Smoked sausage is already cooked, but it won't get overdone in the slow cooker. You'll wait to add the raw shrimp at the end, since it cooks quickly.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Jambalaya_TOHD25_39549_JonathanMelendez_01.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Slow-cook the jambalaya","text":"Secure the slow-cooker lid and cook the jambalaya on low for four to six hours or until the chicken is no longer pink. Stir in the shrimp. Cover and cook for 15 to 30 minutes longer or until the shrimp turn pink. Serve the jambalaya with rice. Editor's Tip: If you want to add the rice to the jambalaya so it can soak up all that marvelous flavor, stir it into the slow cooker about 1 hour before the jambalaya is ready. Check on the doneness of the rice after 30 minutes.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Jambalaya_TOHD25_39549_JonathanMelendez_03.jpg?fit=700,1024"}],"recipeYield":"11 servings","author":[{"@type":"Person","name":"Camille Berry"}],"nutrition":{"@type":"NutritionInformation","calories":" 230 calories","fatContent":"13g fat (5g saturated fat)","cholesterolContent":"75mg cholesterol","sodiumContent":"1016mg sodium","carbohydrateContent":"9g carbohydrate (5g sugars","fiberContent":"2g fiber)","proteinContent":"20g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.768293,"reviewCount":164,"worstRating":1,"bestRating":5},"recipeCuisine":"North America, Cajun","video":{"@type":"VideoObject","name":"Forgotten Jambalaya","description":"Check out this video for how to make Forgotten Jambalaya","thumbnailUrl":["https:\/\/cdn.jwplayer.com\/v2\/media\/cNMiebiG\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M1S","contentUrl":"https:\/\/cdn.jwplayer.com\/videos\/cNMiebiG-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-01-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"2124arizona"},"reviewBody":"<p>This could be the best slow cooker recipe I've ever found. We loved the way the flavors come together. I didn't have tomato paste on hand,  but used tomato sauce instead. It was awesome.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-11-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dolzadell"},"reviewBody":"<p>This is a perfect set and forget dinner. So many flavors, great opportunity to make changes for your own preferences. This meal is definitely in our families meal rotation.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-09-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"SColson132"},"reviewBody":"Really enjoyed this recipe! Prepared this on the stovetop (which I prefer). Left out the celery and green peppers (which I don't care for). Also did not add any extra salt. Turned out very well!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-10-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mrscessna"},"reviewBody":"Very good flavor and easy!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-03-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Heather993"},"reviewBody":"<p>This recipe cooked up easily and was very tasty.  If I were to make it again, I might toss in some canned beans to thicken the broth a bit.  The heat was great for those who don't like things spicy, and then you can always add a touch of heat to your own bowl!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-07-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Lonnie465"},"reviewBody":"<p>Not sure what this would be called. It's closer to a chicken and sausage creole type dish. It's not a jambalaya. The rice is cooked into the dish in both Cajun & Creole jambalayas and isn't scooped over the top like a soup or stew. The rice actually absorbs most, if not all, of the excess liquid in the pot.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-02-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jenny0"},"reviewBody":"Very Yummy and my new Mardi Gras go-to dinner. I did follow the recipe ingredients, but I had rotisserie chicken and already cooked shrimp and sausage. So I slow cooked all the veggies and seasoning in the liquids for 4 hours on low, added the chicken and sausage for 20 more minutes and the shrimp for 5 more minutes - Voiila - it was great!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-08-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"bicktasw"},"reviewBody":"I made this recipe and made a couple very minor changes due to having certain ingredients on hand.  I used chicken broth instead of beef,  1 1\/2 pounds chicken tenders cut into bite size pieces, 12 ounces of smoked beef sausage and 1 pound of 21\/30 shrimp.  Everything else was as listed in recipe.  I must say, the finished dish was EXCELLENT!!  I would recommend this recipe to anyone and it would make a wonderful meal for guests.  Five stars for sure!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-12-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CesarRamos"},"reviewBody":"I lived in Baton Rouge, and I can honestly say that this is pretty good. Deddmen you can keep your real Jambalaya. You don't see me getting mad at non Hispanic restaurants for making Tacos.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-08-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Murphysboss"},"reviewBody":"I've made this a couple of times and was wonderful each time. I omitted the cayenne and hot pepper sauce and instead added 1\/2 teaspoon chile powder as my husband doesn't like it too spicy. I used 2 kinds of sausage and 2 lbs. large shrimp which we love along with 2 lbs. cubed chicken breasts. As other husbands have said, \"this is a keeper!\"","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-08-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"avonlady54555"},"reviewBody":"I have been making this for a long time. We love it. I believe I first got it from the comfort food diet cookbook. I put everything in it but the hot sauce. We don't think we need it. I have made this for several occasions and our friends love it also.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-09-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"lynneweso"},"reviewBody":"Calm Down, deddmen; you'll get your pressure up.  ;0)  There are all kinds of tastes; all types of cooks. This is a good crockpot gumbo-like dish ... works great for weeknights.  Maybe sometime we can go down to Louisiana and enjoy real Jambalaya.  This is fine for what it is.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-09-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"hooterhoot"},"reviewBody":"This is my go to recipe for entertaining. I start it eight hours before the dinner is served. The table is set and I can visit with my guest when they arrive with a minimal amount to do before dinner is served. This is a delicious dish. Served with coleslaw and hot rice. This one pot dish is easy to clean up and gives me more time with my guests.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-06-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RobinWall"},"reviewBody":"I made this tonight. I didn't have any hot sauce, so omitted that. Otherwise I followed the recipe. My hubby said \"that's a keeper!\" Don't need the hot sauce for my family. I'll be making it again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-03-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"sparkyw"},"reviewBody":"I made this yesterday, and it came out fine, it was tasty and spicy, but, I, like Deddmen, can't get over it not being like Jambalaya, since the rice is not cooked in the sauce, which is very soupy, more like Gumbo, but without the roux, which, I know, is what makes it Gumbo.  Next time I will cook the rice with the sauce, not separately.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-04-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"robbinthornton"},"reviewBody":"Solid thumbs up from the whole family.  Decreased the hot sauce and cayenne to suit the kids' taste and just added hot sauce at the table.  Also replace the green pepper with zucchini and okra, again, just personal preferences.  Thanks for sharing this awesome recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-01-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"KookieB"},"reviewBody":"Been making a similar dish for years. It may not be the authentic way but it sure works for me. Always a winner!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-04-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"patriotbaker"},"reviewBody":"My family loves this. I can't use shell fish because of allergies, but I just add more sausage. We lived near Cajun country, and although this is not what they would call authentic, it sure is good. Be sure to use quality Andouille sausage. It makes a big difference. We all love hot spicy food, so after the first time, I added Tony Chachere's as well as all the spices indicated. This is on my rotation of regulars. Thanks Cindi.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-02-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mamashari"},"reviewBody":"This is the most wonderful recipe for jambalaya I've ever seen! I followed the recipe exactly (except I forgot the hot sauce). I left for a short shift at work and when I came home, 5 hours later, the whole house smelled heavenly. Thank you for the deliciousness!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-06-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Cebra"},"reviewBody":"We have been using this recipe since it came out in 2008. It is one of my family\u2019s favorite. We use it every winter and I have passed this recipe around dozens of times. The only thing I change is doubling the shrimp and chicken because my boys never feel like they get enough.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-01-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"justmbeth"},"reviewBody":"Perfect for a cold winter day.  We enjoyed the heartiness of it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-01-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"marciedarciestuff"},"reviewBody":"This isnt something I would normally make but I was wanting to branch out a little. My family loves this which was a shock. We have been making it on a regular basis for years now.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ValerieMS"},"reviewBody":"I know from watching Emeril that Jambalya normally uses Andouille sausage, but here in rural, Western PA we just don't have access to it. This is the third time we've made this recipe. This time we doubled the chicken, shrimp, tomatoes and seasonings. My family is giving the altered recipe a solid 8 out of 10.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"title":"Forgotten Jambalaya","description":"Check out this video for how to make Forgotten Jambalaya","url":"https:\/\/cdn.jwplayer.com\/videos\/cNMiebiG-Uot7Fvi8.mp4","duration":"1m12s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/635u6n1ad66x02830ut472x3n2m47g4s.jpg","advertising":"","jw_id":"cNMiebiG","jw_url":"https:\/\/cdn.jwplayer.com\/videos\/cNMiebiG-Uot7Fvi8.mp4","jw_thmub_url":"https:\/\/cdn.jwplayer.com\/v2\/media\/cNMiebiG\/poster.jpg?width=720","jw_publish_date":"2020-04-03T00:00:00"},"rms_legacy_id":"39549","romance_copy_dek":"This low-effort slow-cooker jambalaya recipe features chicken, shrimp, and andouille sausage, various vegetables, bold flavors and plenty of spice. 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Cook: 4-1\/4 hours","MinimumServingQuantity":11,"MaximumServingQuantity":11,"Yield":"11 servings.","DigitalTitle":"Forgotten Jambalaya","SubmittedTitle":"Festive Crockpot Jambalaya","RecipeTypeId":1,"AverageRating":4.77,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_MRRMZ16_39549_D09_09_3b.jpg","PreparationTimeInMinutes":35,"CookTimeInMinutes":255,"TotalTimeInMinutes":290,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":true,"IsCommunityRecipe":false,"PublishedProjectTitle":"Forgotten Jambalaya","OriginalSourceProject":"Forgotten Jambalaya","ContestPlacement":"Runner-Up","Trailer":"<br><b>Test Kitchen Tips<\/b>\r\n<li>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 flavor and citrusy notes.<\/li>\r\n<li>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\u2019t have a large knife, you can crush the garlic with a small can. The peel will come right off.<\/li>\r\n<li><a href=\"https:\/\/www.tasteofhome.com\/collection\/new-orleans-inspired-recipes\/\" target=\"_blank\" rel=\"noopener\">Try all of these tasty recipes inspired by New Orleans.<\/a><\/li>","Metadescription":null,"DigitalHeadnotes":"During chilly times of the year, I fix this jambalaya at least once a month. It\u2019s so easy\u2014just chop the vegetables, dump everything in the slow cooker and forget it! Even my sons, who are picky about spicy things, like this dish. \u2014Cindi Coss, Coppell, Texas","FreezerDirections":"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 broth or water if necessary.","FreezerDirectionsTitle":"Can you freeze Forgotten Jambalaya?","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a 5-qt. slow cooker, combine tomatoes, broth and tomato paste. Stir in celery, green peppers, onion, garlic, seasonings and pepper sauce. Stir in chicken and sausage. ","SequenceNo":1},{"Direction":"   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. 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