Jambayala (Slow Cooker or Oven)



Jambayala (Slow Cooker or Oven)


  • 1 TBSP olive oil
  • 1 pkg sausage, sliced (about 16 oz)
  • 1 stick butter
  • 1 onion, sliced thinly, or chopped
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp granulated garlic powder
  • 1 tsp granulated onion powder
  • 3 bay leaves
  • 1 teaspoon Worcestershire sauce
  • 1 can tomatoes and green chilies (like Rotel)
  • 1 cup picante sauce
  • 2 cups chicken broth
  • 1 packet Swanson Beef Flavor Boost
  • 6 green onions, sliced or chopped
  • 2 pounds shrimp, peeled, deveined (or boneless, skinless chicken cut into pieces about the size of the sausage pieces)
  • 2 cups converted rice (parboiled rice)
  • Black pepper to taste
  • Hot sauce or cayenne pepper (optional)


  1. In a large skillet over medium high heat, add oil and sauté sausage until browned. Remove from skillet and set aside.
  2. Add butter and onion to skillet and cook on medium until onions are lightly browned.
  3. Stir in the rest of the ingredients. Place in slow cooker, cover and cook on low for 6-7 hours until liquid is absorbed. For oven, place everything in a greased casserole dish, cover and cook at 350 for 1 hour.