Slow Cooker Shrimp Jambalaya

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4.7 of 5 (23)

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 157.4

Total Fat: 6.8 g
Cholesterol: 128.8 mg
Sodium: 472.8 mg
Total Carbs: 5.3 g
Dietary Fiber: 1.2 g
Protein: 18.4 g

View full nutritional breakdown of Slow Cooker Shrimp Jambalaya calories by ingredient

Introduction

Great for those rushed dinners! Great for those rushed dinners!

Number of Servings: 8

Ingredients

1 lb boneless skinless chicken breasts, cut into 1 in pieces.

1/2 lb andouille sausage, or chorizo, diced

1 (28 oz) can diced tomatoes

1 medium onion, chopped

1 green bell pepper, seeded and chopped

1 stalk celery, chopped

1 cup fat free or reduced sodium chicken broth

2 tsp dried oregano

2 tsp cajun or creole seasoning

1 tsp hot sauce or more depending on your tastebuds

2 bay leaves

1/2 tsp dried thyme

1 lb frozen, peeled and cooked shrimp, thawed

cooked rice

Directions

In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery and chicken broth. Stir in oregano, cajun seasoning, hot sauce, bay leaves and thyme.

Cover and cook on LOW for 7 hours or HIGH for 3 hours. Stir in the thawed shrimp, over and cook until the shrimp is heated through, about 5 to 10 minutes. Discard bay leaves and spoon mixture over cooked rice.

TIP: Sometimes I make this in the crockpot without the shrimp, store it for a day or two. You can even make this ahead of time, store in freezer and warm it through and add the shrimp at the end.

Number of Servings: 8

Recipe submitted by SparkPeople user CDAVIS1126.