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Jambalaya I

Jambalaya I

CORWYNN DARKHOLME

CORWYNN DARKHOLME

This is just a touch of New Orleans cuisine, zesty and flavorful! Plus it has the ease of being made in a slow cooker.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 447 kcal
  • 22%
  • Fat:
  • 12.7 g
  • 19%
  • Carbs:
  • 51.7g
  • 17%
  • Protein:
  • 31.9 g
  • 64%
  • Cholesterol:
  • 165 mg
  • 55%
  • Sodium:
  • 1218 mg
  • 49%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. One hour before serving, turn slow cooker to high. Stir in the uncooked shrimp. Cover and cook until the shrimp are pink and tender.
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Reviews

SANDEE15
14

SANDEE15

9/21/2003

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 toward the last of the cooking time.

MERMAIDHAWAII
13

MERMAIDHAWAII

7/24/2003

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, 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.

VERONICAMETCALF
11

VERONICAMETCALF

11/9/2003

Wish I had read the reviews before I made this! It smelled wonderful but tasted awful.It was very mushy and pasty. We threw most of it away.

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