Slow Cooker Creole Jambalaya

Donna Graffagnino


Jambalaya is a mish mash or mixup of vegetables and meat. Originating from the French word Jambon for ham, and the African word Aya for rice, Jambalaya has become an important staple in Louisiana cuisine.

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30 Min


4 Hr


Slow Cooker Crock Pot


1 lb
boneless skinless chicken breasts
1 lb
raw shrimp, peeled & deveined 61-70 ct and/or la crawfish tails (in place of chicken)
1 lb
andouille sausage, halved and sliced
1 lb
diced ham seasoning (i like the mini)
1 can(s)
(28 oz) diced tomatoes with juice
1 large
onion, chopped
1 large
green bell pepper, chopped
1 c
celery, chopped
4 c
chicken broth, divided
2 tsp
dried oregano
2 tsp
dried parsley
2 tsp
creole seasoning (tony chachere's)
1 tsp
cayenne pepper
1 tsp
dried thyme
1 can(s)
v-8 juice
1 1/2 tsp
liquid crab boil (optional)
2 c
raw converted rice (zatarain's or uncle ben's)
chopped fresh parsley or sliced green onion for garnish

Directions Step-By-Step

In a slow cooker, mix the chicken, sausage, ham, tomatoes with juice, onion, green bell pepper, celery, and 1 cup beer or chicken broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High.
During the last hour (on high) or two hours (on low) add rice, liquid crab boil, V-8 and chicken stock. Mix well, cover and cook until rice is done and broth is absorbed.
Stir in the shrimp and/or crawfish tails during the last 30 minutes of cook time.
Garnish with fresh parsley or green onions.

About this Recipe

Course/Dish: Chicken, Pork, Seafood
Main Ingredient: Pork
Regional Style: Cajun/Creole
Other Tags: For Kids, Healthy, Heirloom