Slow Cooker Jambalaya
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 pound boneless skinless chicken breasts, cut into 1-inch cubes1/2 pound andouille sausage, diced1 (28-ounce) can diced tomatoes1 medium onion, chopped1 green bell pepper, seeded and chopped1 stalk celery, chopped1 cup reduced-sodium chicken broth2 teaspoons dried oregano2 teaspoons Cajun or Creole seasoning1 teaspoon hot sauce2 bay leaves1/2 teaspoon dried thyme1 pound frozen peeled and cooked shrimp, thawed
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 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.
Serving Size: Make 4 large servings
Number of Servings: 4
Recipe submitted by SparkPeople user SARAHLK.
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.
Serving Size: Make 4 large servings
Number of Servings: 4
Recipe submitted by SparkPeople user SARAHLK.
Nutritional Info Amount Per Serving
- Calories: 202.7
- Total Fat: 4.1 g
- Cholesterol: 149.2 mg
- Sodium: 771.5 mg
- Total Carbs: 13.3 g
- Dietary Fiber: 3.4 g
- Protein: 28.2 g
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