Slow Cooker Jambalaya

Spicy and flavorful slow cooker jambalaya is instant family favorite comfort food you will fix again and again. Way too easy and delicious to make only once! 

Slow Cooker Jambalaya | lecremedelacrumb.com

Tiffany’s top choice comfort foods round two today you guys. (if you missed round one – one pot enchilada orzo – you really need to check it out) And I know what you’re thinking so I’m just going to unveil the elephant in the room here and say it. This food is probably not the prettiest you’ve ever seen here on CDLC. But people. PEOPLE.

Don’t judge a food by it’s bowl. 

or something like that. 

Slow Cooker Jambalaya | lecremedelacrumb.com

This dish really is one of my all-time favorites. So take that as my big fat stamp of a approval and ignore the mushy, orangey-red gloppy messiness of it all and just trust me on this one. You absolutely need it in your life.

Slow Cooker Jambalaya | lecremedelacrumb.com

Last month we took a trip with my husband’s side of the family and stayed in a beach house on the Oregon coast. It was a little slice of cool weather, beach bonfire, salt water taffy and Tillamook ice cream factory heaven and I want to go back right this minute. But one of my favorite things we did was just r e l a x and hang out as a family at the beach house. It was much needed.

Each mini-family took turns making dinner and my sister in law made a fantastic jambalaya one night. Ever since we got home I’ve been dying to whip up my own version and last week I did it. I made jambalaya. In my slow cooker. And you know how I feel about my slow cooker. We are close. Because it does so much of the work for me, makes my house smell incredibly delicious, and delivers tasty food I just can’t get enough of.

Slow Cooker Jambalaya | lecremedelacrumb.com

If you are new to jambalaya, it’s a kind of smorgasbord of goodness you will fall in love with I promise. Seems like a strange combination but when sausage, shrimp, chicken, rice, and peppers all come together in a red sauce with cajun seasonings, it’s pure magic. The kind you will make over and over and over and over again and with Fall right around the corner, this will be your go-to comfort food recipe.

Slow Cooker Jambalaya | lecremedelacrumb.com

3.6 from 39 reviews
Slow Cooker Jambalaya
 
Prep time
Cook time
Total time
 
Spicy and flavorful slow cooker jambalaya is instant family favorite comfort food you will fix again and again. Way too easy and delicious to make only once!
Author:
Recipe type: Main Dish
Cuisine: Cajun/American
Serves: 6
Ingredients
  • 1 package andouille sausage
  • ½ pound uncooked shrimp (peeled and de-veined)
  • 1 large boneless skinless chicken breasts, pounded to even thickness
  • 3 bell peppers (one each of green, red, and yellow or orange), diced
  • 1 white or yellow onion, diced
  • 2-3 jalapeños (see note), seeds and stems removed
  • 1½ cups uncooked white rice
  • 2 cups low sodium chicken broth
  • 1 30-ounce can crushed tomatoes
  • 1 tablespoon minced garlic
  • 3 tablespoons store-bought or homemade cajun seasoning
  • ½ teaspoon each salt and pepper, or to taste
  • cilantro or parsley, for topping (optional)
Instructions
  1. Slice sausage into sections (about ¼ inch thick slices). Remove tails from shrimp if they are still on. Chop chicken into 1-inch pieces.
  2. Add sausage, chicken, bell peppers, jalapeños, chicken broth, tomatoes, minced garlic, cajun seasoning, and salt and pepper to greased slow cooker and stir to combine. Cover and cook for 3-4 hours on low. Stir in rice and cook another 1-2 hours until rice is fully cooked and tender
  3. About 20 minutes before serving, uncover slow cooker, stir in shrimp, re-cover and cook for another 15-20 minutes. Stir contents of slow cooker, sprinkle with chopped cilantro or parsley if desired, and serve hot.
Notes
Two jalapeños will not make this dish real spicy. If you want more of a kick I recommend adding a third jalapeño.

 
Slow Cooker Jambalaya | lecremedelacrumb.com
1.5 from 2 votes
Print

Slow Cooker Jambalaya

1.5 from 2 votes
Print

Slow Cooker Jambalaya | lecremedelacrumb.com
1.5 from 2 votes
Print

Slow Cooker Jambalaya

Spicy and flavorful slow cooker jambalaya is instant family favorite comfort food you will fix again and again. Way too easy and delicious to make only once! 

Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 6 people
Author Tiffany

Ingredients

  • 1 package andouille sausage
  • 1/2 pound uncooked shrimp (peeled and de-veined)
  • 1 large boneless skinless chicken breast, pounded to even thickness
  • 3 bell peppers (one each of green, red, and yellow or orange), diced
  • 1 white or yellow onion, diced
  • 2-3 jalapeños (see note), seeds and stems removed
  • 1 1/2 cups uncooked white rice
  • 2 cups low sodium chicken broth
  • 1 30-ounce can crushed tomatoes
  • 1 tablespoon minced garlic
  • 3 tablespoons store-bought or homemade cajun seasoning
  • 1/2 teaspoon each salt and pepper, or to taste
  • cilantro or parsley, for topping (optional)

Instructions

  1. Slice sausage into sections (about ¼ inch thick slices). Remove tails from shrimp if they are still on. Chop chicken into 1-inch pieces.

  2. Add sausage, chicken, bell peppers, jalapeños, chicken broth, tomatoes, minced garlic, cajun seasoning, and salt and pepper to greased slow cooker and stir to combine. Cover and cook for 3-4 hours on low. Stir in rice and cook another 1-2 hours until rice is fully cooked and tender

  3. About 20 minutes before serving, uncover slow cooker, stir in shrimp, re-cover and cook for another 15-20 minutes. Stir contents of slow cooker, sprinkle with chopped cilantro or parsley if desired, and serve hot.

Recipe Notes

Two jalapeños will not make this dish real spicy. If you want more of a kick I recommend adding a third jalapeño.

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Comments

Hey girl this looks so tasty! Right up my alley! Yummy!

Mushy, orangey-red gloppy messiness is what comfort food is all about!! So I actually find the pictures quite enticing ;D Going on my to-cook list for when the temperatures go down again (the weather has picked up here after a couple of weeks where we were dangerously close to turning the heating on). Oh, and I don’t think I’ve thanked you for inspiring me to buy a slow cooker. BEST.DECISION.EVER. So thank you!!!

I cannot wait for Fall weather! And I just got a new slow cooker i’m so ready to break in. Great recipe!

YUM! I used to love jambalaya, but for some reason I haven’t had it in SO long! Seriously need to fix that. Thanks for the recipe!

So I made this, but the rice came out way overcooked and incredibly mushy. Did anyone else have this issue? Or would it maybe make sense to either throw the rice in closer to the end of the cooking cycle (like the shrimp) or maybe cook separately and serve the jambalaya over the rice?

    I had the same issue. I was thinking the same thing as well or even cook the rice separate and add it later.

      Well I’m trying this right now, started cooking on low following the recipe as asked. After reading some of the reviews I’ve decided to cook on high for 4 hours and add the rice at the last hour. And will add the shrimp at the last 20 minuets. Rice on its own only needs about 20 minutes or so to cook. Adding it to the mix with such a long time sounds like it doesn’t work well. Keep in mind that not all slow cookers have the same temperature ratio. All the ingredients appeal to my palette and why I thought I’d give it a shot. I’ll post again tomorrow and let you know how it went. Slow cookers rock!

    I had the same problem! I’m going to try making it again with less chicken broth and serving it over rice. The flavor is definitely there, just not the texture.

    I also had the same issue with the rice. I am going to try it again today without the rice. We will just cook the rice separately and see how that works.

      Hi!! Did that work better? How long did you cook the meat in the crockpot for?

    I just did mine and was very disappointed in the rice. It taste great but the rice makes me want to throw it away and do a different recipe…ugggh! Think next time I’ll start the rice on the stove for a few and add it to the mix before it cooks all the way to see if that’s better.

      Hi Robynne! Was your rice too mushy? And did you use instant/minute rice or regular?

Followed this recipe and my rice turned out VERY mushy and glutenous. In hindsight, I think 3 hours and 20 or so minutes for the rice to cook was way too long. Next time, I’ll probably serve it over rice, instead.

    Hi Megan, did you by chance use instant rice?? Regular long grain white rice shouldn’t turn out overly mushy…

      I used white long grain and only cooked it for 1 hour and still turned out mushy and way overcooked I think less chk broth would do the trick

Very good dinner for a night when I wanted to make a dinner my son really likes, but I knew I would be tired by the time I had to cook dinner. Thanks so much for a dish that pleases the eater but doesn’t over tax the cook.

Dont add the rice at the 3 hour mark. It will turn to mush. At 5 hour mark or make separately and top.

Hey, I’m making this right now, and i can’t wait till this evening to try it! I bought all my ingredients at trader joe’s this time, and they only had frozen shrimp, so I’m curious how long you think the frozen shrimp may need to cook for. Thanks!

    Hi Kadi, Frozen shrimp will probably need an extra 5 minutes or so, or you can thaw the shrimp before adding it to the pot.

If you cook this on high instead of low how long do you think you would keep it on? I accidentally got a late start on putting it in the crock pot!

    I Maggie, I made this today and it is coming out great. I put it on the crockpot on high at 5:00 by 7:00 all the meat was cooked so i went ahead and added the rice. i’m waiting for the rice to cook and so i’d say it can be made on high in about 3-4 hours

Is that 1 pound of chicken, or 1 chicken breast?

    1 large chicken breast

I made this tonight and it was terribly mushy. The flavors were good but it was too mushy, almost inedible. I followed the recipe exactly. There were too many crushed tomatos and I think the rice to liquid ratio is off on this recipe.

Do you cut the cooking time In half when you cook on high , kind of on a time limit lol . Should I be worried about the rice getting too mushy if I cook it on high for two hours and then add the rice and cook on high another two hours

Cooked Andouille sausage? Or raw? Recipe sounds great!

Love, love, love this recipe! Next time I want to use brown rice…if I do that, do I need to alter the recipe in any other way, like adding more liquid?

This recipe sounds awesome and can’t await to make it sometime this week!

So my rice never cooked once I added it to the mixture. Is there anything I can do to get it to soften up?

My rice never cooked all the way when I added it to the nixture. Is there anything I can do to get it to soften up?

Mine didn’t turn out. The recipe did not say use parboiled rice so I used long grain and it was one big pot of mush. The flavors were there but the texture was all wrong. I didn’t add The jalapeno only the Creole seasoning And that was too spicy for my taste. I will attempt to make it again but use parboiled and see what happens.

Made this today, followed the recipe to the T, and my rice came out undercooked!!! We used long grain enriched white rice. Don’t know where we went wrong!

    My rice is under cooked too. I am using basmati rice and is has been cooking in there for two hours on high and is still super crunchy. Everything else is great though!

    We had the same problem.

    I’m having the same issue right now. I heeded the advice of several people who commented here and put the rice in at the last 30 minutes of cooking time, and it’s crunchy. So, I’m cooking it for another half hour. Hopefully that will help!

hey! the recipe seems really easy to make. can i used real chile peppers instead of jalapeño?

    Sure! Not sure how many you will need as I haven’t tried it in this recipe, I would error on the side of less and add more if you need to!

I really want to make this without screwing it up so I have a question. The cook time says 8 hours and 10 minutes but the total cook time in the insructions is only 6 hours. So how long does this actually need to cook and does it stay on low the entire cook time? Thank you.

    Same question!!!!

I just cooked this and it has a good flavor but it’s pretty runny. Like almost a soup. Not sure if I’d make again or not.

Would you be able to cut the time in half by having the temp on high? Or, maybe cut the time a bit by doing half the time on high and the other half on low?

Can I cook this on high for 4 hours ?

Is there any possibility of making this dish without the use of slow cooker if I don’t have one? It looks delicious!

I have this in the crockpot now! The directions doesn’t very state when to put the onion in so I just put it in with everything in the beginning. Hoping my rice turns out as I have read other comments with it not cooking right. I’ll post an update! Thanks!

Directions call for about six hours cooking time. But needs more like eight hours.

What is the weight of 1 package of andouille sausage? Thanks

Is it ok to cook on the high setting?

Just wondering what size crockpot you used. I didn’t notice a size in the article, but I may have missed it.

    I used a 7 quart crockpot.

Just wondering why the cook time says 8 hours but in the directions it only says 3-4 hours, then 1-2 hours, then 15-20 minutes. That only adds up maximally to 6 hours & 20 minutes?

Hi! This sounds great! Was wondering if brown rice could be substituted

This looks spectacular! Could brown rice be substituted?

Instructions never say when to add onion…

Can i use brown rice for a lower carb meal?

Flavor was amazing. But as others found out, long grain rice was over cooked as well. Will definitely try again but serve over rice next time

If using cauliflower rice how does that change the cooking time?

My favorite Andouille sausage actually comes fully cooked. Do I put it in at the beginning still? Do you think it would ruin the dish or the sausage being in for too long? Or might it still work? I could add it at the end with the shrimp too, but just wanted advice about it being fully cooked

I’m lost on how everyone’s rice is becoming mushy. We’ve had our rice on now for 3 hours and it is still hard, like hardly any liquid has been absorbed. We’ve put it on high to see if it helps…but still waiting. The smell is great though!

    I had the same issue. I’ve had it cooking on high and nothing . I think I’m going to cook the rice separately next time

    Any update? I’m having the same issue right now

I’m making this recipe right now and i added a little more rice so it absorbs more… but i’m hoping it turn out okay cause its going on my cooking IG page lol .. thanks for sharing! Do you have IG so i can tag you?

I’m a beginner cook, this is my first time making a dinner, at what point do you add onions? I see it in the ingredients but I don’t see it in the method, or am I just not seeing it?

try this dish! Sounds delicious! I’m going to try it! I know you all like Cajun foods! :-))

I’m a little confused why everyone is cooking there rice for 3 hours when it says to cook it for 1-2 hours and I’m also wondering how the cook time is 8 hours but in the directions it’s only accounting for 6 hours and 20 mins of cook time?

My Husband said that this was one of the best meals I have made! It was very good! I cut the cook time in half by cooking the sausage and chicken half way in a pan and then throwing it in the cooker with the other ingredients. I also cooked my rice separate and then combined it to the crockpot for 20 minutes along with the shrimp. It turned out delicious!! It took about 4 hours to make that way instead of 8.

    Did you still include all of the ingredients (i.e., the chicken broth) even though you cooked the rice separate?

I think folks might be missing your instructions to add the rice AFTER all the other ingredients (chicken, peppers, etc.) have cooked for 3-4 hours. I read the recipe and conclude that you cook all the ingredients EXCEPT the rice and shrimp for 3-4 hours, then you add the rice for 1-2 hours, then add the shrimp last, for 15-20 minutes. Is this correct? Also, in your instructions you do not have the jalapeños diced and you left off the diced onions to be added with all the other ingredients. Just thought you might like to added those instructions.

As a very inexperienced cook myself, I’m curious as to why you add raw shrimp, I’m nervous that it won’t cook thoroughly. Can you add cooked shrimp? Love your site, keep on cooking!

    Hi Haley! Shrimp cooks very quickly and doesn’t need very long with some heat to get nice and pink. You can use cooked shrimp as well, just be sure not to cook it too long or it will get overcooked and tough. 🙂

Made a double batch of this recipe last night. We LOVED it! We used kielbasa sausage and short grain brown rice. There was kind of a mushiness to the texture, but I guess it didn’t bother us. I cooked the rice into the dish for 1 hour and an 1/2 on high at the end. I also used diced tomatoes rather than crushed.
I will say it was very spicy, we added some sour cream to our individual bowls 😉

If I Cook the brown rice separately is the cook time for the meat still 4 hours or 6?

Why does it says cook time is 8 hours up top, but then in the numbered instructions it says 3-4 hours before you add rice and then 1-2 more hours after rice? That adds up ton6 hours maximum. Confused and currently cooking, please help!!

    I’m currently making it too and that’s my problem! Please tell me how yours turned out and what you did

I tried this yesterday…fantastic! I did make some changes following some of the comments below. I used a large can of diced tomatoes instead of crushed tomatoes. I reduced the chicken broth to 1 cup. I added the rice after 3 hours of cooking and only cooked for 1 hour, then added the shrimp for 20 minutes….PERFECT!!!

    Hello Sylvie, what type of rice did you use? Also, it was raw shrimp? Thank You

I made this for Mardi Gras and it turned out great with three modifications. First, I only added one jalapeno because I didn’t see I needed two. There was definitely a kick to it still. Second, I cooked the rice separately and then added it to the crockpot 15-20 minutes before serving. Was not mushy at all. Third, I didn’t add shrimp because I do not like shrimp. Got a lot of compliments, everyone loved it!

My rice is way undercooked. It has been cooking for 4 hours. Any tips?

Not bad, rice turned out very mushy. The ingredients list calls for an onion, but the instructions never use it.

I tried this today and while the flavor is absolutely delicious the rice and when to put it in is not quite right. Also I was unsure what type of rice, whether instant or regular. After reading about the mushy rice I went with regular and it was partially undercooked and I left it in longer trying to fully cook it.

I tried this today and while the flavor is absolutely delicious the rice and when to put it in is not quite right. Also I was unsure what type of rice, whether instant or regular. After reading about the mushy rice I went with regular and it was partially undercooked and I left it in longer trying to fully cook it.

I want to make this for my family but I have small kids who don’t like spicy food can I make it without the Cajun spice and jalapenos?

I’m not sure how everyone is wrecking their rice on this recipe, I haven’t made this yet but have made stuff like it – you just need to consider that rice typically has a 1:2 ratio when it comes to water so whatever your liquid content in this turns out to be, put in half as much rice, doesn’t matter if the recipe calls for a certain amount. If the liquid is too much for that amount, your rice won’t cook right. Too little and it doesn’t finish cooking, too much and it gets mushy. And depending on the can of tomatoes you use/rice type/temp of your crockpot/your measurement skills etc, trying to follow a recipe exactly can vary in results. Keep in mind that if you’re cooking on high, it’s not going to need much more time than the package says anyway. Cooking rice on a low simmer for 3 hours when the package says to do the same for just the rice but for 15-20 minutes… well that probably just won’t work.

Easiest solution is to make the rice in its own pot using the juice from the can of tomatoes and the chicken stock. The rice will come up slightly underdone because the liquid will be a little low, but then stir in the rice during the last 15-20 minutes of cooking in the crockpot. The stuff in the crockpot will sweat enough liquid to keep it cooking just fine and then whala, everything should come together nicely.

What do you mean by greased slow cooker? Oil? I did not see it in the ingredients.

I’m getting ready to make this tomorrow. I have medium grain rice. Will that work or do I need long grain?

Same problem with my rice and I only had it in one hour. In hindsight, I would never cook rice for that long, so I should have questioned it perhaps. Is the recipe right? Should it say 1-2 hours for the rice and then additional time for the prawns?

I use the exact measurement and ingridents and it turned out mushy. There was not enough liquid to fully cook the rice and I even threw it in early. The whole cooking time took me over 8 hours and I had to tweak it so it wouldn’t just look like soup. Also, I suggest not to cook it on low the whole time. It was time consuming.

I reduced the broth to 1/2-1 cup and didn’t add any rice. I put it over fettuccine noodles. Soooo good! And not mushy. I’ve made this a few times this way. If its too liquidy for you, mix 2 tbsp corn starch with 2 tbsp water and add to crockpot when you add the shrimp. This will help to thicken the broth up some. Enjoy

I read the comments and cooked the rice separately. Also, I think perhaps less tomatoes would be better. Otherwise, very good and easy! I did the 3 jalapeños and it def gave a kick!

I am cooking this right now!!! Being a Loiluisiana native with some professional culinary training I am cooking the meat/vegetable mixture on high. Used 1 14.5oz. can stewed tomatoes, 14.5oz. crushed and 2 c. chicken stock for 3 hrs. At 3 hr. mark check for doneness and liquid content. It should NOT be runny but more like a spaghetti sauce thickness. Most southern cooks will use PARBOILED RICE in a dish like this. Not as starchy and doesn’t get mushy. Cook the combined rice/meat/veggy combo on high for 2 hr. then test the doneness if the rice. If the jambalya has too much liquid (as certain crockpot can have from time to time) adjust the lid of the crockpot to created room for the added moisture to escape during the last hour. (I know this goes against crockpot cooking rules and regulations but it works for me time and again.)

My post above came out just like the stove top version. It was great. Rice was tender not mushy and very tasty. I traditionally don’t use crushed tomatoes but in this case I was trying to stay true to Tiffany’s recipe I think the combo of crushed and stewed helped balance the 2 1/2 c of tomato product and 2 cups stock. Offsetting the lid at the end of cooking cycle allows you to adjust any extra moisture or added from the shrimp added late in the finished recipe.

My jambalaya turned out great! I did cut a little off the time of things and it turned out delicious. Thank you for a great easy recipe

Its interesting I had the opposite with the rice. It’s not fully cooked. In fact it’s crunchy. But I love the flavor.

I wish I read the comments first! Thought I was all done cooking just to realize the rice isn’t cooked, now I’m concerned my shrimp will overcook. The flavor is yummy and I’m hoping with a little bit more time in the crockpot on high heat that the rice will work itself out. Since the recipe didn’t say, I just threw the onions in with the peppers.

I made this today using one jalapeño and two tbsp of Cajun seasoning not real spicy concerned about rice think I’ll cook separate but all in all flavor was wonderful

I was so sad this didn’t turn out! The rice came out raw and I kept increased cooking time. I ended up with 50% raw rice grains and 50% mushy rice. Had to toss it out! So much $$ wasted.

Tiffany, good recipe, mine turned out great, different rices cook in different time periods in different consistencies of liquid. These people having problems with rice to done, cook it in less time, and those with the rice not done enough should cook it longer in enough liquid.

Definitely make the rice separate. Wish I saw the comments before I put the rice in there

I read a lot of comments about the rice being too mushy – since I plan on freezing half, anyways, I amended the recipe to omit the rice except as an add in, and it turned out great.

I cooked the recipe as normal for 5 hours on low – then I added the shrimp. I removed the lid for the last hour and added some gumbo file and a couple of handfuls of frozen okra. I pured a couple of ladles in a food processor, and then added back to the rest in a large stockpot and simmered on med until thickish. I added pepper and file and simmered until it was the consistency I liked, then served over rice.

This recipe is SO GOOD! Adjusted it a little for my finicky eaters – added smoked sausage as well browned on the stove for a little extra flavor, and no chicken or shrimp. Cooked on low for 6 hours, then added the rice and cooked high for 1 more hour. Came out AMAZING! Also short cut used canned sliced jalapenos- came out super spicy which I liked. THANK YOU!

Followed the recipe to a T. Could not Get the rice to fully cook. Added more broth and 3 hours later, crunchy rice still. Used long grain white rice and know how to cook. I will not be using this recipe again.

My family is from Lake Charles , Louisiana. Jambalaya has been a family tradition. This a great recipe.Thank you. It can be done stove top using uncle Ben’s . Takes about 30-45 minutes.

I made THIS TODAY. THERE ARE NO INSTRUCTIONS FOR ADDING THE ONION (ASSUMING IT GOES IN WITH THE OTHER VEGGIES) OR CUTTING THE JALAPENOS. INGREDIENTS ARE USUALLY LISTED IN THE ORDER THEY ARE ADDED, WHICH WOULD BE HELPFUL. added the rice and cooked for 2 hours, plus another 2 hours on “warm.” interesting that my rice was still crunchy. overall, it was good. not spicy.

Same issue with the rice. Had to throw the whole thing out.. we had taco bell instead. 95% of the rice was complete mush and 5% was still crunchy. such a bummer.

Yummy! I cooked the rice separately in some of the liquid from the crock pot, then mixed it in. Also, since the sausage is cooked and the chicken is in 1 inch chunks, this only takes 4-5 hours.

Is it a 130 oz can of tomatoes ?

    Hi Kevin – the recipe needs one 30 oz can of crushed tomatoes. sorry for any confusion.

    It’s one 30-ounce can. 🙂

Loved it! i read all the commentS and actually decided to add more rice (4 Cups cooked brown riCe) at the last 20
MiNutes of 5 hours. Yum!

Would love to make this tomorrow for my husband for Valentine’s day. The top says 8 hours and bottom says 4 hours. I’d be cooking on low. I’d also add rice and shrimp at the end. Thanks!

    Hi Melissa – sorry for the confusion. you should follow the instructions below. it should be cooked for 3-4 hours on low, then add rice and cook for another 1-2 hours until rice is fully cooked and tender.

iT SAYS jALAPENOS SEEDS AND STEMS REMOVED… DO YOU CHOP THE JALAPENOS, OR THROW THEM IN WHOLE?

    After I remove the stems and seeds from inside, I chop them up a little and then put them in.

I made this recipe bUt cooked the Rice by itself and it turned out great! My first time MAKING Jambalay and It was Super easy and very delicious!

    Easy and delicious! Two very good things 😉

    did you add the chicken broth to your crockpot even though you cooked the rice separately?

Hey Tiffany, I’ve made this twice now and even with adjusting the time I put the rice in (earlier of course) it still ends up being hard at the center. I saw several comments saying it’s too mushy and I don’t know when those comments were posted, but I have the opposite problem. I’m using Mahatma white rice.

If i cook the rice sePARATELY, DO I STILL NEED TO ADD THE CHICKEN BROTH TO THE CROCKPOT?

    Yes, I do not recommend leaving it out of the recipe.

I just tried to make this RECIPE and a lot of my rice is undercooked, but not all. not sure how to fix this but, i’ve read all your comments on others and you have yet to comment on this common problem. The undercooked rice has lead to my bad star rating because I cant get past it to enjoy anything else. so i’m not sure how great this recipe actually is. also, i did notice like many others, again, you didn’t put the onions in the instruction.

I made this today and added the rice in the hour and it came out crunchy. Uugghh! I wish it would have came out mushy, it would have been a lot better.