jambalaya in de crockpot (sallye)
(1 rating)
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)
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2 or 3 mdchicken breasts, boneless and skinless cut into bite sized cubes
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1 lbsmoked sausage sliced into 1" pieces
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1 lbshrimp, peeled and deveined
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1 lggreen bell pepper, diced
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1 lgred bell pepper, diced
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1 lgonion, diced
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3 mdribs celery, diced
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1 canhunts tomato sauce (large size 16 oz)
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1 canhunts tomato paste
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1 canhunts petite diced tomatoes
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2 canchicken broth or broth from boiling chicken
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4 canwater (i use the tomato sauce can to measure)
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1 Tbspgarlic powder or 3 cloves, crushed
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2bay leaves
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2 Tbsp***homemade creole seasong https://www.justapinch.com/recipes/main-course/other-main-course/sallyes-homemade-creole-seasoning.html?p=1
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salt & pepper to taste (careful with salt, creole seasoning is very salty)
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1 Tbspcornstarch (optional)
How To Make jambalaya in de crockpot (sallye)
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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)
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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
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3Place all ingredients together except shrimp and cornstarch in crockpot; cook on low for 6-8 hours
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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)
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5ALTERNATE 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.
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6Serve 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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