Slow Cooker JambalayaSubmitted by: SWIMGIRL1771
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 (28-ounce) can diced tomatoes
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 stalk celery, chopped
1 cup reduced-sodium chicken broth
2 teaspoons dried oregano
2 teaspoons Cajun or Creole seasoning
1 teaspoon hot sauce
2 bay leaves
1/2 teaspoon dried thyme
1 pound frozen peeled and cooked shrimp, thawed
Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.
Number of Servings: 8
Recipe submitted by SparkPeople user SWIMGIRL1771.
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You mention sausage in the directions but not in the ingredients. - 10/28/08
Reply from SWIMGIRL1771 (10/28/08)
Good catch. I omitted the sausage, but copy and pasted the recipe and forgot to delete it. You could easily add a lower fat sausage (spicy turkey sausage would be great), but of course that would alter the nutritional content. Sorry about that. I created the recipe primarily for my information.