Creole Jambalaya comes from the French Quarter of New Orleans. It was created in an attempt to make paella in the New World, where saffron was not readily available due to import costs. (Saffron is still really expensive today, but you can substitute Tumeric… although this recipe calls for neither.) Anyway after the civil war tomatoes became the substitute for saffron. As time went on, French influence was strong in New Orleans, and spices from the Caribbean changed this New World paella into the unique dish known as Jambalaya. Creole Jambalaya includes tomatoes, whereas Cajun Jambalaya does not.
This recipe was developed from a basic recipe that I found in the instruction manual of my slow cooker. It is such a simple, delicious healthy recipe, that I end up making it all the time. It has a kick, but isn’t too spicy by any means. If you like it spicy, add more tabasco sauce and cayenne. This recipe is always a crowd pleaser!
- 12 oz. skinless boneless chicken breast, cut into 1 inch pieces
- 2 green bell peppers, seeded and chopped
- 1 medium onion chopped
- 2 stalks celery, chopped
- 1 cup frozen corn
- 4 cloves garlic, minced
- 1 can/jar (14 oz.) whole tomatoes
- 1/3 cup tomato paste
- 2 cups (or 1 14 oz. can) broth – beef, chicken or vegetable
- 1 tablespoon dried parsley
- 1 ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 1 teaspoon Tabasco sauce
- 1 teaspoon cayenne pepper
- ½ teaspoon salt
- 1 lb shrimp, shelled and deveined
- 3 cups cooked long grain brown rice (or any cooked rice)
Add all ingredients except rice and shrimp to slow cooker. Cover and cook on low for 8 hours (or high for 4 hours). Add shrimp during last 15 minutes of cooking. Stir in rice when you are ready to serve. Makes 4-6 Servings.