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

Crock Pot Creole Jambalaya


Description

New Orleans Creole Style Crock Pot Jambalaya Recipe


Scale

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
  • 114.5 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

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

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

Nutrition

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