Slow Cooker Jambalaya
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
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
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.
Number of Servings: 8
Recipe submitted by SparkPeople user SWIMGIRL1771.
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.
Nutritional Info Amount Per Serving
- Calories: 148.8
- Total Fat: 1.8 g
- Cholesterol: 143.7 mg
- Sodium: 433.7 mg
- Total Carbs: 5.0 g
- Dietary Fiber: 1.2 g
- Protein: 27.1 g
Member Reviews
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CAROG424
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.