Crock Pot Creole Jambalaya
New Orleans Creole Style Crock Pot Jambalaya Recipe
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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
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: 1ServingCalories: 262kcalCarbohydrates: 21gProtein: 14gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 49mgSodium: 553mgPotassium: 474mgFiber: 2gSugar: 3gVitamin A: 552IUVitamin C: 25mgCalcium: 49mgIron: 2mg
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