crockpot turkey jambalya

(1 RATING)
16 Pinches
Fort Saskatchewan, AB
Updated on Dec 27, 2013

This hearty dish uses up the leftover turkey from Christmas or Thanksgiving and leaves the whole day free to enjoy activities with family and friends

prep time 20 Min
cook time 8 Hr
method Slow Cooker Crock Pot
yield 6 serving(s)

Ingredients

  • 1 1/2 cups chopped onion
  • 1/2 cup chopped celery
  • 14 ounces canned tomatoes, with juice, broken up
  • 1 medium green pepper chopped
  • 1 cup cubed smoked ham
  • 2 cups turkey chopped
  • 1 1/2 teaspoons beef boiuillon powder
  • 1 cup hot water
  • 1 clove garlic
  • 1/2 teaspoon oregano, dried
  • 1/2 teaspoon sweet basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons parsley
  • 1/8 teaspoon thyme, dried
  • 2 teaspoons sugar
  • 1 pinch cumin
  • 1/2 pound shelled shrimp, cooked
  • 2 cups cooked white rice

How To Make crockpot turkey jambalya

  • Step 1
    Put first 6 ingredients into a slow cooker and stir. Sprinkle with all the spices, salt and pepper.
  • Step 2
    Stir boullion powder into hot water and pour over all the ingredients in the slow cooker. Stir well. Cook on low for 8 to 9 hours or on high for 4 to 4 1/2 hours.
  • Step 3
    Add shrimp and rice. Stir. Cover and cook on high for 30 minutes until shrimp is heated through.
  • Step 4
    Serve with biscuits or cornbread.

Discover More

Comment & Reviews

ADVERTISEMENT
Just A Pinch Sweepstakes