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slow cooker creole jambalaya

(4 ratings)
StillWild avatar
Blue Ribbon Recipe by
Donna Graffagnino
@StillWild
Bayou Country, LA

Jambalaya is a mish mash or mix-up of vegetables and meat. Originating from the French word Jambon for ham, and the African word Aya for rice, Jambalaya has become an important staple in Louisiana cuisine.

Blue Ribbon Recipe

The great thing about jambalaya is that you can add whatever meat you like. We opted for andouille sausage, shrimp and crawfish. They absorbed all the great flavors of this delicious dish. It has quite a bit of a kick to it so adjust the amount of the liquid crab boil. We also loved the option of cooking it in the crock pot. It was nice not having to babysit it all day. This dish will make your taste buds very happy!

— The Test Kitchen @kitchencrew
(4 ratings)
yield 12 serving(s)
prep time 30 Min
cook time 4 Hr
method Slow Cooker Crock Pot

Ingredients For slow cooker creole jambalaya

  • 1 lb
    boneless skinless chicken breasts
  • ****or****
  • 1 lb
    raw shrimp, peeled & deveined 61-70 ct and/or la crawfish tails (in place of chicken)
  • 1 lb
    andouille sausage, halved and sliced
  • 1 lb
    diced ham seasoning (i like the mini)
  • 1 can
    (28 oz) diced tomatoes with juice
  • 1 lg
    onion, chopped
  • 1 lg
    green bell pepper, chopped
  • 1 c
    celery, chopped
  • 4 c
    chicken broth, divided
  • 2 tsp
    dried oregano
  • 2 tsp
    dried parsley
  • 2 tsp
    creole seasoning (tony chachere's)
  • 1 tsp
    cayenne pepper
  • 1 tsp
    dried thyme
  • 1 can
    v-8 juice, 10.5 oz.
  • 1 1/2 tsp
    liquid crab boil (optional)
  • 2 1/2 c
    raw converted rice (zatarain's or uncle ben's)
  • chopped fresh parsley or sliced green onion for garnish

How To Make slow cooker creole jambalaya

  • 1
    In a slow cooker, mix the chicken, sausage, ham, tomatoes with juice, onion, green bell pepper, celery, and 1 cup beer or chicken broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
  • 2
    Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High.
  • 3
    During the last hour (on high) or two hours (on low) add rice, liquid crab boil, V-8 and chicken stock. Mix well, cover and cook until rice is done and broth is absorbed.
  • 4
    Stir in the shrimp and/or crawfish tails during the last 30 minutes of cook time.
  • 5
    Garnish with fresh parsley or green onions.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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