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  • Recipe Slow Cooker Jambalaya

Slow Cooker Jambalaya

  • Difficulty
  • Serves
  • Preparation

    20mins

  • Cooking

    210mins

What You Will Need

Made with
Lee Kum Kee products

How to make it

Add the Lee Kum Kee Chiu Chow Style Chili Oil, onion, celery, bell pepper, garlic, sausage, chicken, tomatoes, oregano, bay leaves, and Creole seasoning to a large slow cooker. Mix until combined.
Cook on high for 3 hours. The vegetables should be tender and the chicken is cooked through.
Add the shrimp to the slow cooker. Stir and cover. Cook on high for another 30 to 45 minutes until the shrimp are cooked through.
Remove bay leaves from the jambalaya. Season with salt and pepper to taste and stir the cooked rice into the jambalaya. Garnish with fresh chopped parsley and enjoy!