Crock Pot Jambalaya

From: Cookinggina

On May 30, 2008

Fabulous jambalaya recipe, Lennie! I got kind of a late start on it, so I grabbed a big pot and made it on the stovetop, but that didn't matter at all. This was delicious. The family gave a definate thumbs up and said I should have doubled! Thanks for a winner!

From: Chef #688279

On May 11, 2008

Great recipe - great flavors. The sausage was a little too soft for me - may try adding it when I add the shrimp next time - but maybe that will not allow enough time for the sausage flavor to blind with the spices?

From: Mille® ™

On Feb 24, 2003

This recipe will light up your life and clear your sinuses at the same time. I followed the recipe to a “T” except that I had to use salt substitute. Oh, and before I forget, I think there may be a typo in the ingredient list – it calls for 3 cloves of garlic, but I suspected that was possibly meant to read “8 cloves garlic”, so I followed my gut instinct. For the smoked sausage I used 1 cup of my homemade smoked andouille sausage and 1 cup of my favourite butcher’s own kickazz chorizo sausage. Due to nothing other than a total lack of planning on my part, I ran short on time, and so I had to do the first stage of the cooking on the High setting – the veggies were beautifully tender after only a little over 3 hours. Then I turned the heat down to Low and added the shrimp – they were done to perfection after only 45 minutes. The one and only teeny weeny weeny shortcoming, and this was 100% just the nature of crockpots in general, was that the sauce was on the runny side. To remedy this, I drained a bunch of the sauce into a small saucepan and thickened it with some filé powder (ground sassafras) and a wee smidgen of cornstarch. My only other comment on the ingredients is that, since you can obviously use any red pepper sauce you like, I used the brand new Tabasco (brand) smoked chipotle sauce which I think turned out to be a perfect compliment to the smoked meats. All in all, this is a rather superior recipe and a great no-brainer to prepare.

From: Dana-MMH

On Apr 12, 2002

Lennie, had this for dinner and DH will be having the rest for lunch tomorrow. Very good taste! So easy to prepare too. We had some smoked sausage from New Orleans shipped so I put that in and it, was great with the shrimp. We dipped some french rolls in the sauce...delicious. Thanks, this is a keeper!!