This recipe is part of round 3 of my freezer crock pot meals. Check out the others!
1.5 c. (x 2 – see directions) chicken broth
4 bell peppers
1 large onion, chopped
1 large (32oz) can of diced tomatoes (leave the juice)
2 cloves garlic, diced
2 bay leafs
1 lb large shrimp, raw and de-veined
4 oz. chicken, diced
1 pkg spicy Andouille sausage
1 head of cauliflower grated into a fine rice consistency (or omit and serve over rice)
2 c. okra (optional)
2 tsp Cajun Seasoning
Split all ingredients except chicken broth to two gallon zip lock bags. (2 bell peppers in each bag, 1/2 onion in each bag….) This recipe makes 2 meals worth. If you have a really large (6.5qt or larger) crock pot you could cook all of this in one (what we did, which is why you see the two bags making one meal in the picture) if you had a large family to feed, otherwise split this into two. Freeze flat. On day of cooking add chicken broth and cook on low for 6 hours.
Warning that this is a bit spicy – if you are sensitive to spice, you might want to get a less spicy sausage and back down on the Cajun seasoning some.
Comments
37 responses to “Jambalaya”
I was wondering how many oz the Large cans of tomatoes are? Is it the 14 oz or the 32 oz? Thank you!
I am wondering the same thing about what sized can of tomatoes. Thanks.
Hi! It’s the 32 oz can 🙂
Omgosh, I am loving your freezer recipes. I am new to the “crockpot” freezing and cant wait to try your recipes. quick question… do you put the raw chicken in with all the other ingredients ??
looking forward to trying this 🙂
Hi! I found you on Pinterest! I would love to try your reciepes and was able to print the reciepes for round 1 but it also printed the comments! I really don’t want the comments included. What am I doing wrong or, do you have the receipes available in printable form? I must admit I’m not all that computer savvy. I tried to ‘cut n paste’ but that didn’t work so I’m at a loss except to just hand write it down. Thanks! And like so many of the other comments I do so appreciate your site and all the effort it takes to do what you do and then share it with us! Kudos my dear!
Becca
@Becca – I am not Jessica and, I don’t mean to speak out of turn, but you should be able to modify what your printer will print out by going to the printer dialog box and adjusting the settings for how many pages (e.g., pages 1-4 or whatever, instead of “all”). At least that is how it works for my HP printers. HTH!
Hi Elise! Thanks for the suggestion. Have tried it all. Finally just wrote the durn thing down! ha! Don’t know if it’s something within WordPress or my Brother printer. I usually don’t have this kind of problem. Where there is a will there is a way! Thanks for the post tho!
Becca
Lorraine Roe
Yes, this DOES print out comments.
I highlighted the recipe and image ONLY and it still printed the comments.
TIP:
Highligh what you WANT to print, then CUT & PASTE to whatever format you like. I simply paste to my email page and send off to me and to friends.Good luck, Lorraine Roe
Hi Becca,
You could try using this website:
http://www.printfriendly.com/
You can go there and put in the website’s address that you want to print and then a window opens and it will let you select what you want to print.
There is also an option on the Print Friendly website that will let you click and drag that button to your bookmarks section of your internet toolbar (usually just below the address bar there is a space where you can keep bookmark buttons) and you can just click that button from anywhere on the web for friendly printing! 🙂
Hope that helps.
Or, Copy what you want to and paste it into a blank word document and print that. Or like the other reader said, change the number of pages you are printing, instead of “all” pages select 1-2 for example or whatever range you want to print.
Can you give directions using rice? (Cooked or uncooked? Put in bag or added when cooking?)
You could probably do it either way – if you did it uncooked I would probably add a bit of extra liquid though. I would probably add it uncooked just to save time in the prep.
Is the meat in this recipe pre-cooked before you put in freezer?
Does this recipe really only call for 4 oz. of chicken???
I would think instant rice would work best right?
I would love to see photos of the final product once it is cooked and plated for each recipe post. Would be nice to see all of your recipes like this to see how they turn out. Great site. Thanks for the great ideas!
How do you grate the cauliflower? Just throw the florets into my food processor or us the attachment like I am grating cheese?
Do you thaw it before cooking in crock pot?
Do you use fresh or frozen shrimp?
I made this Sunday afternoon and it was loverly! I used fresh shrimp w/ tails on that I had frozen myself when I bought it. But I have used frozen shrimp in this before. This time mine ended up more like gumbo w/o the okra!
I was wondering how much rice to add to each bag.
How do you prepare the cauliflower? Do you wait until the day you cook or freeze it with the rest of the meal? Do you use a separate bag so it doesn’t mix with the other meal?
Hey, this looks amazing, just one question: I live in the UK, so don’t have easy access to andouille (in fact, I don’t think I’ve ever seen it here), would it be ok to leave it out? If so, should I add more protein or just leave the other ratio’s as is?
I used turkey kielbasa and it was great. Just might want to adds a little more seasoning w it.
I have the same question about the cauliflower. Do you put it in the crockpot with everything else or cook it the day of serving? I’m making this tomorrow…
The recipe looks good but it is nothing like jambalaya.
I also would like to know how the cauliflower turns out after being crock potted for so long, or do you add it at the end?
Thanks 😉
Put the rice in (uncooked 2-3 hrs at the end) Mine was in about 4 and was mushy and will cook the shrimp later in it as well, it was super overcooked. The flavor was great though, just will tweak next time I make it 🙂
Do you cook all in crock pot in bags and for how long?
[…] Crock Pot Jambalaya […]
Cooked this from frozen exactly as instructions indicated. It comes out more like a bland Cajun soup than jambalaya. Cooking from frozen I believe leaves a lot of moisture in the ingredients and while some evaporates not much. I suggest either thawing and draining everything first or cut way back on the chicken stock. And spicy? While I agree that is a personal thing, standard chili from the can is spicier. I suggest adding more spices to give it more flavor. Crock pot cooking tends to cook the flavor out of everything.
Is there a calorie count for each serving.
Why is there two different bags? One is saucy, one is “dryer” looking. do you combine both bags in cock pot, or cook separately? Add one, and cook for so long, than add the second a ways into cooking?
I’m not a pork eater what kind of sausage can I use as a substitute
Chicken sausage, they come spicey a well great taste.
We used normal jimmy dean sausage and I am wondering if there is much of a difference in carbs or fats compared to Andouille sausage (which I could not find).
Can you suggest something to use in place of the shrimp? We have a sever shellfish allergy in our house. Thank you!