jambalaya-i

Jambalaya I

14 Reviews Add a Pic
CORWYNN DARKHOLME
Recipe by  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

Adjust Servings

Original recipe yields 4 to 6 servings

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 (14)

Rate This Recipe
SANDEE15
14

SANDEE15

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

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

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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Nutrition

Amount Per Serving (5 total)

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

Based on a 2,000 calorie diet

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