Crock Pot Creole Jambalaya
New Orleans Creole Style Crock Pot Jambalaya Recipe
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To make a roux to thicken
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.
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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