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Forgotten Jambalaya

164 reviews
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep: 35 min. Cook: 4-1/4 hours

Makes

11 servings

Updated: Oct. 13, 2023
During chilly times of the year, I fix this jambalaya at least once a month. It’s so easy—just chop the vegetables, dump everything in the slow cooker and forget it! Even my sons, who are picky about spicy things, like this dish. —Cindi Coss, Coppell, Texas
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Ingredients

  • 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

Directions

  1. 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.
  2. 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. Serve with rice.

Can you freeze Forgotten Jambalaya?

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.


Test Kitchen Tips
  • 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.
  • 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’t have a large knife, you can crush the garlic with a small can. The peel will come right off.
  • Try all of these tasty recipes inspired by New Orleans.

    • Nutrition Facts

    1 cup jambalaya: 230 calories, 13g fat (5g saturated fat), 75mg cholesterol, 1016mg sodium, 9g carbohydrate (5g sugars, 2g fiber), 20g protein.