Crock Pot Creole Jambalaya Recipe

Name: Crock Pot Creole Jambalaya
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 8
Cuisine: Creole
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; 1/2 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; 1/2 cup chicken broth; 1/2 teaspoon pepper; 1/2 teaspoon salt

This week Sunday Supper is celebrating Mardi Gras and Zatarain's authentic New Orleans flavor with their quick 30-minute meal mixes and Creole Seasoning.

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.

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.

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.

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.

I know you're going to want to party New Orleans style so scroll down and check out the other Sunday Supper Jambalaya recipes in celebration of Mardi Gras.

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.

How to Make Crock Pot Creole Jambalaya recipe

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

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 saucepan 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.
Makes about 6-8 servings