Best Cooking For Two Slow Cooker Creole Jambalaya Recipes

EASY SLOW COOKER JAMBALAYA

Steps:

• Dice the tomato, onion, and green bell pepper.
• Cut the chicken into bite sized pieces. A filet knife is excellent for easily slicing though meat. Click for a filet knife.
• Add the chicken, tomato, onion, green pepper, chicken broth, thyme, oregano, and Old Bay seasoning into a 4 quart slow cooker and stir. Click for a 4 quart crockpot slow cooker.
• The shrimp and rice will be added near the end of the cooking time.
• Cook on low 4 hours.
• Add the rice to the crockpot and cook on low 1 more hour.
• In the last 5 - 10 minutes, add in the shrimp.
• Transfer the Jambalaya to serving bowls and enjoy.

SLOW COOKER CREOLE JAMBALAYA

Steps:

• 1. In a slow cooker, mix the chicken, sausage, ham, tomatoes with juice, onion, green bell pepper, celery, and 1 cup beer or chicken broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
• 2. Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High.
• 3. During the last hour (on high) or two hours (on low) add rice, liquid crab boil, V-8 and chicken stock. Mix well, cover and cook until rice is done and broth is absorbed.
• 4. Stir in the shrimp and/or crawfish tails during the last 30 minutes of cook time.
• 5. Garnish with fresh parsley or green onions.

SLOW COOKER JAMBALAYA

Steps:

• In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
• Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.