My mom grew up in Southeastern Louisiana and attended Tulane University where she met my father. I have loved Cajun food since I was in the womb. This crockpot gator jambalaya is so easy and tasty it will have you saying “Laissez les bons temps rouler!” like the locals.
Crockpot Gator Jambalaya
- 2 lbs gator cut into bite size pieces
- 2.5 C white rice
- 1 package sausage sliced (I used jalapeño and green onion venison sausage)
- 1 T vegetable oil or butter to brown sausage
- 1/2 T Cajun seasoning I used The Cajun Ninja’s
- 1 onion diced
- 1 green bell pepper diced
- 2 stalks of celery diced
- 3 cloves of garlic minced
- 3.5 C chicken broth
- 1 T hot sauce I used Louisiana Hot Sauce*
- 6 oz tomato paste
- 1 can rotel 10 oz
- 2 bay leaves
- 1 bunch green onions chopped (for garnish)
- Add vegetable oil (or butter) to a pan. Heat over medium-high heat.
- Once hot, add sliced sausage and cook until browned and crispy on the edges. Remove from heat and set aside.
- In your crockpot, add chicken broth, tomato paste and rotel. Stir until combined.
- Add diced onions, diced bell pepper, diced celery, minced garlic, gator and sausage. Stir to combine.
- Add Cajun seasoning, hot sauce, and bay leaves. Again, stir to combine.
- Cook, with lid on, on high for 3 hours. This should make the gator tender and shreddable if you want smaller bits.
- Keeping meat and all ingredients in the pot, add rice and stir to combine.
- Cook for an additional hour on high, or until rice is fully cooked. The rice will absorb all excess liquid and create a delicious jambalaya.
- When finished stir well and remove bay leaves. Garnish with green onions. Enjoy!