slow cooker creole jambalaya

Name: Slow Cooker Creole Jambalaya
Prep time: 30 min
Cook time: 4 h
Yield: 12
Cuisine: Cajun/Creole
Ingredients: 1 pound(s) boneless skinless chicken breasts; - ****or****; 1 pound(s) raw shrimp, peeled & deveined 61-70 ct and/or la crawfish tails (in place of chicken); 1 pound(s) andouille sausage, halved and sliced; 1 pound(s) 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 cup(s) celery, chopped; 4 cup(s) chicken broth, divided; 2 teaspoon(s) dried oregano; 2 teaspoon(s) dried parsley; 2 teaspoon(s) creole seasoning (tony chachere's); 1 teaspoon(s) cayenne pepper; 1 teaspoon(s) dried thyme; 1 can(s) v-8 juice, 10.5 oz.; 1 1/2 teaspoon(s) liquid crab boil (optional); 2 1/2 cup(s) raw converted rice (zatarain's or uncle ben's); - chopped fresh parsley or sliced green onion for garnish

(4 RATINGS)

1.06K Pinches 11 Photos

Donna Graffagnino

Bayou Country, LA

Updated on Jan 5, 2017

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.

Rate

Blue Ribbon Recipe

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!

— The Test Kitchen

prep time 30 Min

cook time 4 Hr

method Slow Cooker Crock Pot

yield 12 serving(s)

Ingredients

1 pound boneless skinless chicken breasts
- ****or****
1 pound raw shrimp, peeled & deveined 61-70 ct and/or la crawfish tails (in place of chicken)
1 pound andouille sausage, halved and sliced
1 pound diced ham seasoning (i like the mini)
1 can (28 oz) diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 cup celery, chopped
4 cups chicken broth, divided
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons creole seasoning (tony chachere's)
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 can v-8 juice, 10.5 oz.
1 1/2 teaspoons liquid crab boil (optional)
2 1/2 cups raw converted rice (zatarain's or uncle ben's)
- chopped fresh parsley or sliced green onion for garnish

How To Make slow cooker creole jambalaya

Step 1

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.

Step 2

Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High.
Step 3

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.
Step 4

Stir in the shrimp and/or crawfish tails during the last 30 minutes of cook time.
Step 5

Garnish with fresh parsley or green onions.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes