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Slow Cooker Sausage and Chicken Jambalaya

 

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Slow Cooker Sausage and Chicken Jambalaya
 

 

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Recipe

Slow Cooker Sausage and Chicken Jambalaya

Jamie Geller shares her recipe for Sausage and Chicken Jambalaya made easy in a slow cooker.

Times

  • Prep Time : 15 minutes min
  • Cook Time : 3 hours min
  • Ready Time : 18 min

Servings

6

Ingredients

  • 2 boneless skinless chicken breasts (1 lb), cut into 1-inch cubes
  • 1/2 pound beef sausage, casing removed and crumbled
  • 1 (14.5-ounce) can diced tomatoes
  • 1 medium red onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 2 stalks celery, chopped
  • 2 Cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup white rice
  • 2 bay leaves
  • 2 teaspoons Cajun seasoning
  • 1 Teaspoon dried oregano
  • 1 teaspoon hot sauce
  • 3 green onions, chopped

Directions

  1. In a slow cooker, combine chicken, sausage, tomatoes, onion, bell pepper, celery, garlic, stock, rice, bay leaves, Cajun seasoning, oregano and hot sauce. Cook on high for 3 hours. Remove bay leaves before serving. Garnish with green onion to serve.

Tags

About Jamie Geller

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Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

 

comments

 

15 Responses to Slow Cooker Sausage and Chicken Jambalaya

  1. avatar says: deekozl

    This is more of a question for Jamie than a comment:
    I wanted to make this recipe, looks like something my picky family would eat! I wanted to use brown rice instead of white rice. Should the rice be cooked prior to putting in the crock pot? If not, the recipe does not say it needs extra water in the crock pot. Would I need to add extra water if using brown rice?? Thanks for any help you can provide!
    -Dena

  2. no problem
    questions are welcome also :-)
    yes you can definitely substitute brown rice (I actually prefer brown in general) and no it should not be cooked prior to adding it to the crock pot. Since brown rice is a little heartier and takes longer to cook, I’d try adding about 1/2 cup water or more broth to the recipe. Taste a few pieces of the rice after about 2 hours and if it’s not close to being the right doneness and all the liquid is gone, add another 1/4 to 1/2 cup liquid for the last hour of cooking. Let us know how your picky family likes it :-)

  3. This is a question for Jamie too. I work and I would love to be able to throw this in the slow cooker before going to work and having it ready when I get home. Can I cook it on low for 6 hours, rather than high on 3? Thanks!

    • that should work, I haven’t tried it but really should be good. Let us know!

  4. avatar says: edahgal

    Directions should say “remove bay leaves before serving.”

  5. I don’t have a slow cooker. How would you suggest I make this?

    • hi there – try it in a heavy bottomed pot/dutch oven bring to a boil – careful not to burn then cover and simmer over a low flame for about 3 hours or until done. Let us know how you like!

  6. avatar says: Pat Sheek

    Recipe for Turkey Sausage:
    2 pounds raw ground turkey
    2 Tbsp fennel seed
    1 crumbled bay leaf
    1 tsp dried bail
    1/2 tsp oregano
    1 tsp parsley
    2-3 cloves garlic, minced
    1/2 tsp hot pepper flakes
    2 tsp salt
    1/2 tsp pepper
    4 tbsp water
    All all ingredients and brown in skillet. (I usually put all the dry ingredients in my Vita-Mixer, but you don’t have to.)

  7. avatar says: lirihm

    I’ve made this several times and it’s always been a hit. I was so happy to finally find a kosher-friendly jambalaya.

  8. avatar says: susie

    What individual spices could I use in lieu of “Cajun seasoning?”

    • Hey Susie — to make your own it’s about 2tsp each kosher salt, garlic powder, paprika, 1tsp each black pepper, onion powder, cayenne, oregano, thyme and 1/2 tsp red pepper flakes, optional. Mix it up and then use 2 tsp as the recipe above recommends. Store in an airtight container in a dark cool place with your other spices and use it on chicken, fish or your next jambalaya. Enjoy!

  9. This has become a Shabbat staple and alternative to cholent in our house. I just find the original to be a bit dry, so add more tomato sauce/water and a dab of paste to the ingredients, and you’re good to go.

  10. avatar says: Susan

    This sounds yummy! I’m planning to make a batch this weekend, for next week’s lunches.

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