New Orleans, Louisiana Slow-Cooker Jambalaya For Dogs

Photo Feb 24, 9 49 07 AMRegions throughout the state of Louisiana have their own, different versions of Jambalaya.  Creole jambalaya originates from the French Quarter of New Orleans, in the original European sector. The Spanish wanted to make paella in the New World, but saffron was not readily available.  Therefore, tomatoes became the substitute for saffron. As time went on, French influence became strong in New Orleans, and spices from the Caribbean changed this New World paella into a unique dish.

For this dog-friendly version of the New Orleans version, we are going to omit some of the traditional spices that would be harmful to dogs.  We are also going to prepare this in a slow-cooker.

As always, this is meant as a treat, and not a regular meal replacement.  Enjoy!


1/2 cup organic crushed tomatoes

1/2 cup chopped organic celery

1/2 cup organic green bell peppers

1/2 cup lean chicken breast, boneless and chopped

1/2 cup white fish chunks

1 clove crushed garlic

1 teaspoon organic turmeric powder

1 teaspoon organic chopped parsley

1 teaspoon organic chopped oregano

2 tablespoons organic olive oil

1 cup cooked, organic rice


Mix together all ingredient except fish and rice.  Cover and cook on low for 5 hours.  Stir in fish and cook another hour on low.  Stir in rice and let cool completely before serving to your dog.

Unused portions may be refrigerated for up to 3 days or frozen for up to 2 months in an airtight container.

Disclaimer: Always consult a vet before making any changes to your dog’s diet.