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+ servings
A yellow soup crock filled with white rice topped with Creole Jambalaya.

Crock Pot Creole Jambalaya

Arlene Mobley - Flour On My Face
New Orleans Creole Style Crock Pot Jambalaya Recipe
5 from 3 votes
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Dish
Cuisine Creole
Servings 8 servings
Calories 262 kcal

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
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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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