jambalaya in de crockpot (sallye)

Name: JAMBALAYA IN DE CROCKPOT (sallye)
Prep time: 30 min
Cook time: 8 h
Yield: 8
Cuisine: Cajun/Creole
Ingredients: 2 or 3 medium chicken breasts, boneless and skinless cut into bite sized cubes; 1 pound(s) smoked sausage sliced into 1" pieces; 1 pound(s) 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 tablespoon(s) garlic powder or 3 cloves, crushed; 2 - bay leaves; 2 tablespoon(s) ***homemade creole seasong https://www.justapinch.com/recipes/main-course/other-main-course/sallyes-homemade-creole-seasoning.html?p=1; - salt & pepper to taste (careful with salt, creole seasoning is very salty); 1 tablespoon(s) cornstarch (optional)

(1 RATING)

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sallye bates

Austin, TX

Updated on Oct 9, 2012

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).

Rate

prep time 30 Min

cook time 8 Hr

method Slow Cooker Crock Pot

yield 8-10 serving(s)

Ingredients

2 or 3 medium chicken breasts, boneless and skinless cut into bite sized cubes
1 pound smoked sausage sliced into 1" pieces
1 pound 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 hunts tomato sauce (large size 16 oz)
1 can hunts tomato paste
1 can hunts petite diced tomatoes
2 cans chicken broth or broth from boiling chicken
4 cans water (i use the tomato sauce can to measure)
1 tablespoon garlic powder or 3 cloves, crushed
2 - bay leaves
2 tablespoons ***homemade creole seasong https://www.justapinch.com/recipes/main-course/other-main-course/sallyes-homemade-creole-seasoning.html?p=1
- salt & pepper to taste (careful with salt, creole seasoning is very salty)
1 tablespoon cornstarch (optional)

How To Make jambalaya in de crockpot (sallye)

Step 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)

Step 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
Step 3

Place all ingredients together except shrimp and cornstarch in crockpot; cook on low for 6-8 hours
Step 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)
Step 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.
Step 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
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