Jambalaya I14 Reviews
“This is just a touch of New Orleans cuisine, zesty and flavorful! Plus it has the ease of being made in a slow cooker.” - by CORWYNN DARKHOLME
Original recipe yields 4 to 6 servings
- In a slow cooker combine and thoroughly mix the ham, onions, celery, bell pepper, tomatoes, tomato paste, garlic, parsley, thyme leaves, cloves, salad oil and rice. Cover and cook on low for 8 to 10 hours.
- One hour before serving, turn slow cooker to high. Stir in the uncooked shrimp. Cover and cook until the shrimp are pink and tender.
Amount Per Serving (5 total)
- 447 cal
- 12.7 g
- 51.7 g
Based on a 2,000 calorie diet
Reviews (14)Rate This Recipe
"This recipe was very good. The only thing that I wasn't pleased with was the rice was too mushy...maybe next time put the rice in a three hours later into the cooking. I also had to add a some water ..." See moretoward the last of the cooking time."
"This recipe was not good. They should have named it Mushy Rice Jambalaya. Not only that, but the flavor was odd. I would suggest to omit the whole cloves. True, it smelled so nice when it was cooking,..." See more but we sat down to eat it and I hated it! Don't waste your time with this recipe, it's an insult to Jambalaya."
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