Slow Cooker Jambalaya by Robin Miller from Food Network

Slow Cooker Jambalaya by Robin Miller from Food Network
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 797.3
  • Total Fat: 12.6 g
  • Cholesterol: 138.3 mg
  • Sodium: 1,025.4 mg
  • Total Carbs: 140.7 g
  • Dietary Fiber: 35.2 g
  • Protein: 49.8 g

View full nutritional breakdown of Slow Cooker Jambalaya by Robin Miller from Food Network calories by ingredient
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Number of Servings: 8


    1 pound andouille sausage, diced
    1 (28-ounce) can diced tomatoes
    1 medium onion, chopped
    1 green bell pepper, seeded and chopped
    1 cup reduced-sodium chicken broth
    2 Cup Water
    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
    2 cups cooked rice


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 JOANNINE.

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