Tank’s Bloody Mary Crock-pot Jambalaya

Tank's Bloody Mary Cocktail Mix is the perfect addition to this Jambalaya recipe


The history of Jambalaya is as tasty as the meal itself. And much like our Tank’s Bloody Mary Mix, it started as a dish familiar to all but wound up becoming its own extravagant creation!

In our Bloody Mary Jambalaya, we’ll take our Tank's bar mix and add it to a base Jambalaya recipe. The seasonings inside our Tank’s Bloody Mary Mix make it the ideal cooks helper in any recipe you want to try that has a tomato base.

Now the history of Jambalaya is as tasty as the meal itself. If one were to go back hundreds of years they’d find that a lot of what Jambalaya is today, began as Paella by the Spanish.

However, in the deep south of Louisiana, a few hundred years ago, it was the slaves in the area that made use of the few scant food sources given to them that really changed the Spanish dish into what we all recognize as Jambalaya today.

Certainly no one back then thought of using bar stock to enhance their meal but let's not have that dampen our enthusiasm for adding Tank's Bloody Mary Cocktail Mix inside our recipe

And to this end Jambalaya can have a lot of differences from household to household, yet in appearance look about the same. Some will add pigtail, oxtail, okra and other bits and bobs of leftovers.

Others use chicken drumsticks instead of breast meat and you may even find a chicken foot or two in the pot if you’re eating jambalaya in the Caribbean.

Here in Texas where the southwest influences a lot of our cooking, Tank's Bloody Mary Mix has the zest and zing to add spice to your crockpot jambalaya!


  • 2 Chicken breasts cut into chunks
  • 2 Bell Peppers, Chopped
  • 1 Onion, Chopped
  • 1 Can Whole Tomatoes
  • 1 Tbsp. Dried Parsley
  • 1/2 Tbsp. Oregano
  • 1 1/2 Tsp Dried Basil
  • 1 Cup Tank's Bloody Mary Mix
  • Salt and Pepper to Taste
  • 1 lb. Smoked Sausage (Cut in Chunks)
  • 3 Garlic Cloves, Minced
  • 12 oz. of beef broth
  • 1 Tbsp. Tabasco
  • 1 lb. Shrimp

    Now let’s gather all our ingredients and prepare them. Chop, mince and chunk up! Just add all the ingredients together into a crockpot together with our Tank's Bloody Mary Mix.

    Oh, this is the fun part, letting the crockpot do all the work! If you chose you can do this old style in a pot with a rue as was originally done years ago.

    Trust us, doing a rue takes some experience and in this case, we’ll opt for the simple way to get this recipe finished, the crockpot way! You’ll want to let our Tank's Bloody Mary Jambalaya sit in the crockpot for about 4 to 6 hours.

    On the last hour before serving up, let’s do some rice on the side! We recommend an aromatic rice like a Jasmine or a Basmati to go with our bar stock Jambalaya but you can any style of rice, even parboiled rice will do.

    Rice can be made far in advance and allowed to cool down and sit. Recent studies have shown that rice that can sit afterward is even better for your digestion and metabolism!

    So, the rice has been boiled up and sits on the stove and you’re about a half hour from serving! Let’s add the shrimp to the crockpot! You’ll need about a 30-minute window to cook them as this is a crockpot so anything we add takes the heat down and makes getting back up to temp a challenge.

    After 30 minutes we’re ready to serve!

    Take a bowl/plate and put one scoop of rice in the middle. Now dish out your Tank’s Bloody Mary Jambalaya and serve over-top. You’ll want to dent the middle of your rice ball to provide a place for the Jambalaya to pool!

    Serve with any garnish you enjoy and certainly, our Claude’s Sauces Hot & Spicy Sauce over top is the perfect accompaniment to this delicious meal that everyone will love! Enjoy our Tank's Bloody Mary Jambalaya!

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