Crockpot Turkey Jambalya

Crockpot Turkey Jambalya Recipe

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Shannon Iggulden


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


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20 Min
8 Hr
Slow Cooker Crock Pot


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1 1/2 c
chopped onion
1/2 c
chopped celery
14 oz
canned tomatoes, with juice, broken up
1 medium
green pepper chopped
1 c
cubed smoked ham
2 c
turkey chopped
1 1/2 tsp
beef boiuillon powder
1 c
hot water
1 clove
1/2 tsp
oregano, dried
1/2 tsp
sweet basil
1/2 tsp
1/4 tsp
1/4 tsp
cayenne pepper
2 tsp
1/8 tsp
thyme, dried
2 tsp
1 pinch
1/2 lb
shelled shrimp, cooked
2 c
cooked white rice

How to Make Crockpot Turkey Jambalya


  • 1Put first 6 ingredients into a slow cooker and stir. Sprinkle with all the spices, salt and pepper.
  • 2Stir 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.
  • 3Add shrimp and rice. Stir. Cover and cook on high for 30 minutes until shrimp is heated through.
  • 4Serve with biscuits or cornbread.

Printable Recipe Card

About Crockpot Turkey Jambalya

Course/Dish: Other Main Dishes
Main Ingredient: Turkey
Regional Style: Cajun/Creole

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