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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 mins
Cook Time 4 hrs
Total Time 4 hrs 15 mins
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: 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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