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


☆☆☆☆☆ 0 votes

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


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