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Crock Pot Creole Jambalaya Recipe

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

• 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

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

Crock Pot Creole Jambalaya

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★★★★★

5 from 3 reviews

• Author: Arlene Mobley - Flour On My Face
• Prep Time: 15 mins
• Cook Time: 4 hours
• Total Time: 4 hours 15 minutes
• Yield: 8 1x

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Description

New Orleans Creole Style Crock Pot Jambalaya Recipe

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Scale 1x2x3x

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

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Instructions

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 sauce pan 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

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• Category: Crock Pot Recipes
• Method: Slow Cooker
• Cuisine: Creole

Nutrition

• Serving Size: 1 Bowl with Rice
• Calories: 472

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Everyone knows that if you want to make Creole food with the authentic flavors of New Orleans then you need to pick up a container of Zatarain’s Creole Seasoning.

Appetizers and Soup

• Chicken Jambalaya Soup from That Skinny Chick Can Bake
• Jambalaya Cajun Shrimp Bites from Daily Dish Recipes
• Skillet Jambalaya Dip from Life Tastes Good
• Tex Mex Jambalaya Taco Cups from Flavor Mosaic

Main Courses

• Chicken and Sausage Jamburritos from Cosmopolitan Cornbread
• Chicken and Shrimp Quinoa Jambalaya from Peanut Butter and Peppers
• Crock Pot Chicken and Sausage Jambalaya from Serena Bakes Simply from Scratch
• Crock Pot Creole Jambalaya from Flour On My Face
• Easy Jambalaya Stuffed Peppers from Renee’s Kitchen Adventures
• Hawaiian Jambalaya from Shockingly Delicious
• Jambalaya Lettuce Wraps from Magnolia Days
• Jambalaya Pasta with Crawfish and Sausage from Bobbi’s Kozi Kitchen
• Jambalaya Salad Bowl from Grumpy’s Honeybunch
• Jambalaya Stuffed Baked Potatoes from Fearless Dining
• Jambalaya with Shrimp and Crispy Wings from Feeding Big
• Portuguese Style Jambalaya from Family Foodie
• Spicy Chicken Jambalaya with Sausages and Green Beans from Panning the Globe
• Turkey Sausage and Shrimp Jambalaya from Cooking Chat
• Vegetarian Jambalaya Stuffed Red Peppers Casserole from The Wimpy Vegetarian
• Zatarain’s Roasted Chicken with Jambalaya Stuffing from Recipes Food and Cooking
• Plus Versatile Jambalaya Recipes plus Seafood Jambalaya Frittata from Sunday Supper Movement

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