Slow Cooker Creole Jambalaya

Donna Graffagnino

By
@StillWild

Jambalaya is a mish mash or mix-up 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.

Rating:
★★★★★ 3 votes
Comments:
Serves:
12
Prep:
30 Min
Cook:
4 Hr
Method:
Slow Cooker Crock Pot

Blue Ribbon Recipe

Notes from the Test Kitchen:
The great thing about jambalaya is that you can add whatever meat you like. We opted for andouille sausage, shrimp and crawfish. They absorbed all the great flavors of this delicious dish. It has quite a bit of a kick to it so adjust the amount of the liquid crab boil. We also loved the option of cooking it in the crock pot. It was nice not having to babysit it all day. This dish will make your taste buds very happy!

Ingredients

1 lb
boneless skinless chicken breasts
****or****
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, 10.5 oz.
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

Step-By-Step

1In 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.
2Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High.
3During 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.
4Stir in the shrimp and/or crawfish tails during the last 30 minutes of cook time.
5Garnish with fresh parsley or green onions.

About this Recipe

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