Jambalaya (just love the way that rolls off my tongue) is a Creole dish that combines meat, veggies and rice. It’s one of those one pot suppers that’s a cinch to clean up.
It’s scrumptious, filling, and now it’s Quick & Kosher too! The original authentic dish calls for seafood, so I tweaked it to create a kosher version and came up with Sausage and Chicken Jambalaya. And it really hits the spot.
You can even use leftover chicken from Shabbat instead of fresh chicken breast. Who’s gonna know?
Mention to your friends that you’re making Jambalaya for din din and watch their eyes roll. It makes you look like a culinary globe trotter. And you are – virtually.
Try a couple of our other one-pot chicken dishes: Moroccan Chicken Stew and Spiced Lentils with Black Rice and Chicken.
What exotic dishes do you like to make – and what do you use to substitute for non-kosher ingredients if there are any?
Slow Cooker Sausage and Chicken Jambalaya
Servings
Ingredients
- 2 boneless skinless chicken breasts 1 lb, cut into 1-inch cubes
- ½ pound beef sausage casing removed and crumbled
- 1 14.5-ounce can diced tomatoes
- 1 medium red onion chopped
- 1 green bell pepper seeded and chopped
- 2 stalks celery chopped
- 2 cloves garlic minced
- 1 cup chicken broth
- 1 cup white rice raw
- 2 bay leaves
- 2 teaspoons Cajun seasoning
- 1 teaspoon dried oregano
- 1 teaspoon hot sauce
- 3 green onions chopped
Instructions
- In a slow cooker, combine chicken, sausage, tomatoes, onion, bell pepper, celery, garlic, stock, rice, bay leaves, Cajun seasoning, oregano and hot sauce.
- Cook on high for 3 hours. Remove bay leaves before serving. Garnish with green onion to serve.
oh Harold I am SOOOOOOOOo happy – thanks for letting us know!
This recipe was a big hit with my family, simple and delicious!
Or you could also use your oven as a slow cooker….just use 200/225 temps and a good covered roaster pan, and you have a slow cooker….I have an older upright slow cooker so when doing things like this I just use my roaster and my oven and it always turns out great 😀
Thanks Shari SO SO SO much for sharing. It’s so wonderful to have a cooking community that helps one another.
YAY! I hope you enJOY!
Awesome! Thanks so so much for sharing your adjustments with all of us.
This sounds yummy! I’m planning to make a batch this weekend, for next week’s lunches.
This has become a Shabbat staple and alternative to cholent in our house. I just find the original to be a bit dry, so add more tomato sauce/water and a dab of paste to the ingredients, and you’re good to go.
Hey Susie — to make your own it’s about 2tsp each kosher salt, garlic powder, paprika, 1tsp each black pepper, onion powder, cayenne, oregano, thyme and 1/2 tsp red pepper flakes, optional. Mix it up and then use 2 tsp as the recipe above recommends. Store in an airtight container in a dark cool place with your other spices and use it on chicken, fish or your next jambalaya. Enjoy!
What individual spices could I use in lieu of “Cajun seasoning?”
OH YAY!!! I’m so happy and thanks!
I’ve made this several times and it’s always been a hit. I was so happy to finally find a kosher-friendly jambalaya.
Recipe for Turkey Sausage:
2 pounds raw ground turkey
2 Tbsp fennel seed
1 crumbled bay leaf
1 tsp dried bail
1/2 tsp oregano
1 tsp parsley
2-3 cloves garlic, minced
1/2 tsp hot pepper flakes
2 tsp salt
1/2 tsp pepper
4 tbsp water
All all ingredients and brown in skillet. (I usually put all the dry ingredients in my Vita-Mixer, but you don’t have to.)
hi there – try it in a heavy bottomed pot/dutch oven bring to a boil – careful not to burn then cover and simmer over a low flame for about 3 hours or until done. Let us know how you like!
I don’t have a slow cooker. How would you suggest I make this?
that should work, I haven’t tried it but really should be good. Let us know!
great catch thanks will fix
Directions should say “remove bay leaves before serving.”
This is a question for Jamie too. I work and I would love to be able to throw this in the slow cooker before going to work and having it ready when I get home. Can I cook it on low for 6 hours, rather than high on 3? Thanks!
no problem
questions are welcome also 🙂
yes you can definitely substitute brown rice (I actually prefer brown in general) and no it should not be cooked prior to adding it to the crock pot. Since brown rice is a little heartier and takes longer to cook, I’d try adding about 1/2 cup water or more broth to the recipe. Taste a few pieces of the rice after about 2 hours and if it’s not close to being the right doneness and all the liquid is gone, add another 1/4 to 1/2 cup liquid for the last hour of cooking. Let us know how your picky family likes it 🙂
This is more of a question for Jamie than a comment:
I wanted to make this recipe, looks like something my picky family would eat! I wanted to use brown rice instead of white rice. Should the rice be cooked prior to putting in the crock pot? If not, the recipe does not say it needs extra water in the crock pot. Would I need to add extra water if using brown rice?? Thanks for any help you can provide!
-Dena