A publication of the Virginia, Maryland & Delaware Association of Electric Cooperatives


Paul’s Jambalaya

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Courtesy of Paul Ross


  • ¾ lb. cooked bacon, cut into 1-inch pieces
  • 1 lb. mild kielbasa sausage, thinly sliced
  • 1 lb. hot sausage, thinly sliced
  • 1 lb. chicken, cubed
  • 1 lb. shrimp, steamed in Old Bay seasoning, cut into 1-inch pieces
  • 2 (15-oz.) cans black beans with juice
  • 3 (8-oz.) cans tomato sauce
  • 2 (4-oz.) cans green chiles, one mild and one hot
  • 2 tablespoons Italian seasoning
  • 2 tablespoons onion powder
  • ½ bag shredded or matchstick carrots
  • black pepper to taste
  • 6 cups chicken stock
  • 3 bay leaves
  • hot sauce (optional)


Bring all ingredients to a boil in the slow cooker, then reduce to low for 6-8 hours. Stir often. Serve with your choice of rice. Hot sauce(s) on the side to taste.

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