sallye bates


This is my final (maybe) derivation after many trial and error tries to make authentic Cajun jambalaya. Family and friends like it fine (although a few find it almost too spicy).

★★★★★ 1 vote
30 Min
8 Hr
Slow Cooker Crock Pot


2 or 3 medium
chicken breasts, boneless and skinless cut into bite sized cubes
1 lb
smoked sausage sliced into 1" pieces
1 lb
shrimp, peeled and deveined
1 large
green bell pepper, diced
1 large
red bell pepper, diced
1 large
onion, diced
3 medium
ribs celery, diced
1 can(s)
hunts tomato sauce (large size 16 oz)
1 can(s)
hunts tomato paste
1 can(s)
hunts petite diced tomatoes
2 can(s)
chicken broth or broth from boiling chicken
4 can(s)
water (i use the tomato sauce can to measure)
1 Tbsp
garlic powder or 3 cloves, crushed
bay leaves
2 Tbsp
***homemade creole seasong HOMEMADE CREOLE SEASONING (SALLYE)
salt & pepper to taste (careful with salt, creole seasoning is very salty)
1 Tbsp
cornstarch (optional)


1Peel and quarter onion and place in food processor.

Cut peppers in half and remove cores and membrane. Cut into quarters and place in food processor.

Cut celery ribs into 1-1/2" length pieces and place in food processor.

Pulse until coarsely diced (usually 4-5 pulses will be enough)
2***Note: You can use a commercial creole spice seasoning if you don't want to make your own.
3Place all ingredients together except shrimp and cornstarch in crockpot; cook on low for 6-8 hours
4About thirty minutes before ready to serve, add shrimp and turn crockpot up to high

Optional: Add cornstarch mixed with water to make a paste. Stir into jambalaya until well blended (this just thickens it up a bit)
5Serve over rice bed. It may also be served over pasta if desired.

Note: You may want to play around with the amount of spices to satisfy your particular taste

If you are cooking on stove top, you only need to cook about 30-45 minutes until chicken and sausage are tender.

Last night we just added 1 cup of uncooked long grain wild rice to the stockpot and let it cook in the stockpot with the jambalaya for about 20 minutes (or until rice is tender).

You will want to add the shrimp about 10 minutes before the jambalaya is done; it will get rubbery if cooked too long.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Chicken
Regional Style: Cajun/Creole
Hashtags: #spicy, #cajun, #creole