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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 250.3
  • Total Fat: 4.3 g
  • Cholesterol: 122.4 mg
  • Sodium: 981.6 mg
  • Total Carbs: 23.9 g
  • Dietary Fiber: 2.7 g
  • Protein: 30.7 g

View full nutritional breakdown of Jambalaya calories by ingredient
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Submitted by: SIORANTH

Number of Servings: 10


    1 lb chicken breasts, cut into bite-size chunks
    3/4 lb hot Italian chicken sausage, cooked, cut into rounds
    1-1/2 tsp olive oil
    1 lb shrimp, raw
    1 c uncooked brown rice
    28 ounces crushed or diced canned tomatoes, with juice
    4 cups fat-free, reduced sodium chicken stock
    1 cup chopped onion
    1 chopped bell pepper
    1/2 c chopped celery
    10 cloves of garlic, minced
    2 bay leaves
    1 T paprika
    1 T garlic powder
    1-1/2 tsp black pepper
    1-1/2 tsp onion powder
    1-1/2 tsp cayenne pepper
    1-1/2 tsp dried oregano
    1-1/2 tsp dried thyme
    1 tsp kosher salt
    1 tsp Worcestershire sauce
    1 tsp Tabasco


In a nonstick skillet over medium high heat add sausages and raw chicken chunks and cook until browned and chicken is cooked through. Slice sausage into rounds. Place in crockpot.

Add 1-1/2 tsp of olive to the same pan over medium heat and add onion, pepper, celery, and garlic and saute for 5 minutes. Add to crockpot.

Combine all remaining ingredients except shrimp in the slow cooker and cook for 7 to 8 hours on low. Remove bay leaves and add shrimp 30 minutes before serving.

Each serving apx 11.3 ounces.

Number of Servings: 10

Recipe submitted by SparkPeople user SIORANTH.

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