Chicken and shrimp jambalaya from Cooking Light Slow-Cooker Tonight!: 140 Delicious Weeknight Recipes That Practically Cook Themselves by Cooking Light Magazine

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Notes about this recipe

  • mharriman on November 21, 2022

    As with most other recipes I've tried from this cookbook, the cooking time in my slow cooker took less time than prescribed. My jambalaya was ready to eat in three hours cooked on low. I boiled my shrimp rather than put it in the SC at the final cooking stage. I would make this again but with some tweaks: the liquid would benefit from tomato paste; it's quite watery without much substance. I will also add some additional paprika and cajun seasoning. The flavor was mostly one note with the hot sauce overtaking the small amount of herbs. This is a healthy jambalaya and just okay tasting as mapped out. Update: I added an 8 ounce can of tomato paste and another 1/2 teaspoon of Cajun seasoning the second night. The flavor and texture were much improved and even better night three. This is a recipe that's better if made a day ahead.

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