Chop the vegetables and cook and cut the meats.
Place the prepared meat, vegetables, and all other ingredients and seasonings (except for the water and cornstarch) in a large resealable bag.
Remove the excess air from the bag, seal, and freeze.
Dump all the ingredients from the bag into a slow cooker.
Mix the cornstarch and water and pour over the ingredients in the Crock Pot.
Cook on high for four hours.
Serve warm with Louisiana hot sauce your favourite hot sauce on the side for the spice lovers.
Just simmer the soup in a large pot on the stovetop over medium high heat, stirring periodically until the vegetables have softened to your liking.
Serve warm with hot sauce on the side.
Note: Traditionally, Jambalaya has rice in it so feel free to add rice to the recipe, but be sure to add more liquid to compensate.