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Home » Crock Pot Recipes » Crock Pot Creole Jambalaya

Crock Pot Creole Jambalaya

Published: Feb 7, 2016 · Modified: Sep 17, 2021 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Jump to Recipe

Easy slow cooker Creole Jambalaya is delicious after it has slow cooked with all the traditional flavors.

A yellow soup crock filled with white rice topped with Creole Jambalaya.

I've been dreaming of visiting New Orleans and celebrating Mardi Gras for years. I fell in love with New Orleans as I saw it through the eyes of Anne Rice, the author of Interview with a Vampire.

Crockpot Creole Jambalaya recipe via flouronmyface.com

Since reading her books back in the '80s, I have read every author I can find whose novels take place in New Orleans.

As you probably know, New Orleans is known for two things - Mardi Gras and of course, delicious Creole and Cajun style food.

For the two weeks leading up to Fat Tuesday, New Orleans is the place to be. There are parades, celebrations, and authentic Creole food.

One of these days I'll make that dream come true. Since I can't make the trip to the French Quarter this year I will be celebrating the authentic flavor of New Orleans with Zatarain's Creole Seasoning and this Crock Pot Creole Jambalaya recipe.

Jambalaya is the traditional meal served during Mardi Gras celebrations. It is also the go-to meal served during most family celebrations in New Orleans.

Jambalaya starts with a "trinity" of vegetables, a combination of meats and seafood then is served over a bed of rice. Seasoned with Zatarain's Creole Seasoning and you can be transported to New Orleans and imagine you are sitting on a balcony overlooking the French Quarter.

As you stuff yourself full with a big bowl of Creole Jambalaya you can bet a Jazz band will be blowing their horns as they make their way past you.

Zatarains's Creole Seasoning Crock Pot Jambalay recipe via flouronmyface.com

What is Jambalaya?

Jambalaya is considered the New Orleans version of paella, which was introduced to the area during the mid- to late-1700s by the Spanish. But Jambalaya also has the added flavor influences from the French, Italian and Africans who added their own flare to the flavors of New Orleans cooking.

It's easy to customize the basic Jambalaya recipe to suit your family's likes. Jambalaya can be made with any combination of chicken, sausage and seafood that you like.

Crock Pot Creole Jambalaya recipe via flouronmyface.com

If your family doesn't like shrimp you can make a chicken and sausage jambalaya. Or if they don't like sausage you could very well make a chicken Jambalaya.

I stayed as true to a traditional Creole Jambalaya recipe as I could and made it with chicken, smoked sausage and fresh Gulf Coast pink shrimp.

I could not find Andouille sausage so I used a country style smoked sausage instead.

Zatarains Creole Jambalaya recipe via flouronmyface.com

Want to save all these delicious Zatarain's recipes on Pinterest? Head over to the Jambalaya Recipes featuring Zatarain's Mixes and Creole Seasonings Pinterest board.

Easy Crock Pot Creole Jambalaya recipe using Zatarain's creole seasoning via flouronmyface.com

Ingredients

  • 2 skinless boneless chicken breast halves, cut into chunks
  • 4 cups low sodium chicken broth
  • 8 ounces country-style smoked sausage, sliced
  • 1 large green bell pepper diced
  • 1 cup diced onion
  • 1 celery stalk sliced
  • 1-14.5 ounce can diced tomatoes
  • 4 small or 2 large bay leaves
  • 2 teaspoons ground oregano
  • 1 teaspoon minced garlic
  • ½ teaspoon dried thyme
  • 1 tablespoon Zatarain's Creole Seasoning
  • 1 pound of peeled raw shrimp
  • 2 cups cooked long grain white rice
  • To make a roux to thicken
  • 3 tablespoons butter
  • 3 tablespoons flour
  • ½ cup chicken broth
  • ½ teaspoon pepper
  • ½ teaspoon salt

Directions

  1. Place the first twelve ingredients into a 6-quart crock pot.
  2. Cook on high for 3 hours or on low for 6 hours until the chicken is cooked through.
  3. Cook the rice following the directions on the package.
  4. In a small saucepan melt the butter. Once melted add the flour, salt and pepper.
  5. Whisk constantly until golden brown.
  6. Remove from the heat and slowly add the chicken broth while whisking (will be thick).
  7. Immediately stir the roux into the crock pot.
  8. Add the shrimp and stir.
  9. Cook 30 more minutes until the shrimp is bright pink and cooked through.
  10. Serve over a bowl of cooked white rice.
  11. Makes about 6-8 servings

More recipes

  • New Orleans Style Crock Pot Red Beans and Rice
  • New Orleans Style Barbecue Shrimp
  • Cajun Style Instant Pot Red Beans and Rice
  • Crock Pot Creole Chicken Recipe
A yellow soup crock filled with white rice topped with Creole Jambalaya.

Crock Pot Creole Jambalaya

Arlene Mobley - Flour On My Face
New Orleans Creole Style Crock Pot Jambalaya Recipe
5 from 3 votes
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Prep Time 15 mins
Cook Time 4 hrs
Total Time 4 hrs 15 mins
Course Main Dish
Cuisine Creole
Servings 8 servings
Calories 262 kcal

Ingredients  

  • 2 skinless boneless chicken breast halves cut into chunks
  • 4 cups low sodium chicken broth
  • 8 ounces country style smoked sausage sliced
  • 1 large green bell pepper diced
  • 1 cup diced onion
  • 1 stalk celery stalk sliced
  • 14.5 ounce diced tomatoes
  • 4 small bay leaves or 2 large
  • 2 teaspoons ground oregano
  • 1 teaspoon minced garlic
  • ½ teaspoon dried thyme
  • 1 tablespoon Zatarain's Creole Seasoning
  • 1 pound peeled raw shrimp
  • 2 cups cooked long grain white rice

To make a roux to thicken

  • 3 tablespoons butter
  • 3 tablespoons flour
  • ½ cup chicken broth
  • ½ teaspoon pepper
  • ½ teaspoon salt
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Instructions 

  • Place the first twelve ingredients into a 6-quart crock pot.
  • Cook on high for 3 hours or on low for 6 hours until the chicken is cooked through.
  • Cook the rice following the directions on the package.
  • In a small sauce pan melt the butter. Once melted add the flour, salt and pepper.
  • Whisk constantly until golden brown. Remove from the heat and slowly add the chicken broth while whisking (will be thick).
  • Immediately stir the roux into the crock pot.
  • Add the shrimp and stir.
  • Cook 30 more minutes until the shrimp is bright pink and cooked through.
  • Serve over a bowl of cooked white rice.

Nutrition

Serving: 1Serving | Calories: 262kcal | Carbohydrates: 21g | Protein: 14g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 553mg | Potassium: 474mg | Fiber: 2g | Sugar: 3g | Vitamin A: 552IU | Vitamin C: 25mg | Calcium: 49mg | Iron: 2mg
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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. Serena

    February 11, 2016 at 4:45 pm

    Yum! Love this!

    Reply
  2. Lisa (Panning The Globe)

    February 11, 2016 at 7:43 am

    5 stars
    I hope you get to New Orleans soon Arlene. It's an amazing place! I go often because two of my sons go to college there. In the meantime, you clearly know how to cook up delicious NOLA Jambalaya - your recipe looks scrumptious!

    Reply
    • Arlene Mobley

      February 11, 2016 at 7:42 pm

      Lisa

      Thank you so much! Your so lucky you get to visit New Orleans so often!

      Reply
  3. Jessica

    February 10, 2016 at 9:01 am

    5 stars
    Thank you for this delicious and EASY recipe! I made this last night for our Mardi Gras dinner and my husband and I loved the deep flavor and low-cal meal. I've always shied away from making jambalaya because I thought it was difficult...it wasn't! It was my first time making roux and while that got thick, I was hoping it would thicken the jambalaya a bit - it didn't, it was more of a soup consistency but delicious nevertheless. I'll keep working on my technique. I also loved the layout of the printable recipe. I can't wait to taste the leftovers!

    Reply
    • Arlene Mobley

      February 10, 2016 at 9:53 am

      Jessica

      So happy to hear you enjoyed the recipe!

      Reply
  4. Renee@Renee's Kitchen Adventures

    February 08, 2016 at 4:31 pm

    Great idea to use the slow cooker.

    Reply
  5. Shelby

    February 08, 2016 at 5:55 am

    I too want to go to New Orleans! This looks absolutely delicious.

    Reply
    • Arlene Mobley

      February 08, 2016 at 11:14 am

      Thank you Shelby! One of these days I am going to get there!

      Reply
  6. Constance Smith | Cosmopolitan Cornbread

    February 07, 2016 at 11:35 am

    5 stars
    What a great recipe! Love that you made it in the slow cooker.

    Reply
  7. Michele @ Flavor Mosaic

    February 07, 2016 at 11:18 am

    I love that you can use the slow cooker for Jambalaya. Your recipe looks delicious and the photos are gorgeous!

    Reply
    • Arlene Mobley

      February 07, 2016 at 11:19 pm

      Thank you Michelle!

      Reply
  8. Liz

    February 07, 2016 at 9:46 am

    I love the ease of cooking this jambalaya in a crock pot! Now I want this for breakfast!!

    Reply
    • Arlene Mobley

      February 07, 2016 at 11:19 pm

      Thank you Liz!

      Reply

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Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I love helping busy families get dinner on the table. Learn more here

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