Place all ingredients for the chicken creole (except scallions) into the slow cooker.

Cover and cook: Low setting: 6–8 hours (High setting: 3–4 hours).

Place eggs in a medium saucepan and cover with cold water.

Bring water to a boil, then immediately remove from heat.

Cover and let eggs sit in hot water for 10–12 minutes.

Transfer eggs to a bowl of cold water to cool, then peel.

Slice eggs in half lengthwise. Remove yolks and place in a bowl.

Mash yolks with mayonnaise, Dijon mustard, salt, and black pepper until smooth.

Fill the hollowed egg whites with the yolk mixture.

Sprinkle with Cajun seasoning.

Cover and refrigerate until ready to serve.

Rinse the rice under cold water until the water runs clear. Cook the rice according to the directions on the package.

Fluff rice with a fork before serving. Season with salt and pepper.

Heat a large pan over medium heat and add the chopped bacon.

Cook until golden brown and crispy.

Stir in corn, onion, bell pepper, jalapeño, Cajun seasoning, salt, and black pepper.

Cook, stirring often, until the vegetables soften and caramelize.

Add chicken broth and let simmer for 10 minutes.

Stir in heavy cream and warm for about 2 minutes.

Remove from heat and set aside.

Fill a cocktail shaker with ice. Or use a jar with a lid or mix ingredients in a pitcher.

Add white rum, dark rum, orange juice, lime juice, passion fruit juice, simple syrup, and grenadine.

Shake well until chilled.

Strain into a glass filled with ice.

Garnish with an orange slice and maraschino cherry, if desired.

Assemble and Serve

Serve the creole over rice, with cajun deviled eggs, corn maque, and hurricane.