After making a pot of jambalaya a couple of weeks back on the stove then preparing another batch this week (for #thebeachhouse supper) in a crock-pot, I can honestly testify that, if you have an extra hour and a half to two hours to burn, you should definitely cook your jambalaya in a crock-pot as opposed to on the stove. *Well, I do recommend bringing the water/oil mixture to a boil on the stove as it will be much faster than in the crock-pot but, after that, leave the rest of the magic to the power of the crock-pot. As I had mentioned to all who had a bite (or two) of my Creole Crock-Pot Jambalaya, besides the meat, some sliced yellow & red peppers and a few dashes of additional seasoning, the main ingredients come straight from the Zatarain’s Jambalaya mix box (which can be purchased at just about any grocery market).
What’s Needed
3 boxes Zatarain’s Jambalaya mix
7.5 cups water
6 tablespoons of vegetable oil
2 boneless chicken breasts (cooked and sliced into small pieces)
1.5 lb of cooked shrimp
2 packs of smoked sausage
A half of a normal sized yellow pepper (chopped into small pieces)
A half of a normal sized red pepper (chopped into small pieces)
A few drops of Tabasco
A small pinch of Tony Chachere’s
A small pinch of cayenne pepper
Step By Step
Bring (7.5 cups) water and (6 tablespoons) vegetable oil to boil on stove then toss into crock-pot along with the meats, the boxes of Zatarain’s Jambalaya mix, the sliced peppers and the additional seasoning; set the heat to high and close the lid. Leave the lid closed until you begin to see the mixture boiling (usually takes about 30-45 minutes to see the mixture boiling around the edges). Once you see mixture boiling/bubbling, lift the lid, stir all around well, close the lid and set the heat to low, to simmer/cook for a remaining 45 minutes to an hour or so. And, quite frankly, that is a wrap! Serve warm and, please leave out the Tabasco, Tony Chachere’s and Cayenne pepper for those who so care dare to go spicy!
To Note: Using this 3 box recipe will get you enough to serve about 10-20 people. Simply add/subtract accordingly should you need more/less. If you do need more, you may need another crock-pot as the 5 quart crock-pot that I used for this specific 3 box batch was just about full. ALSO: You can feel free to add/swap some ham, crawfish, fish and/or meat-of-your-choice in there too 
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