Real Recipes From Real Home Cooks ®

jambalaya in de crockpot (sallye)

(1 rating)
Recipe by
sallye bates
Austin, TX

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 rating)
yield 8 -10
prep time 30 Min
cook time 8 Hr
method Slow Cooker Crock Pot

Ingredients For jambalaya in de crockpot (sallye)

  • 2 or 3 md
    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 lg
    green bell pepper, diced
  • 1 lg
    red bell pepper, diced
  • 1 lg
    onion, diced
  • 3 md
    ribs celery, diced
  • 1 can
    hunts tomato sauce (large size 16 oz)
  • 1 can
    hunts tomato paste
  • 1 can
    hunts petite diced tomatoes
  • 2 can
    chicken broth or broth from boiling chicken
  • 4 can
    water (i use the tomato sauce can to measure)
  • 1 Tbsp
    garlic powder or 3 cloves, crushed
  • 2
    bay leaves
  • 2 Tbsp
    ***homemade creole seasong
  • salt & pepper to taste (careful with salt, creole seasoning is very salty)
  • 1 Tbsp
    cornstarch (optional)

How To Make jambalaya in de crockpot (sallye)

  • 1
    Peel 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. + 2 tablespoons Zatarain's or Tony Chacchere's Creole Seasonings
  • 3
    Place all ingredients together except shrimp and cornstarch in crockpot; cook on low for 6-8 hours
  • 4
    About 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)
  • 5
    ALTERNATE STOVE TOP PREPARATION: 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 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.
  • 6
    Serve 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