Slow Cooker Jambalaya

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 145.4
  • Total Fat: 6.8 g
  • Cholesterol: 91.0 mg
  • Sodium: 566.5 mg
  • Total Carbs: 6.9 g
  • Dietary Fiber: 1.9 g
  • Protein: 13.4 g

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

No need to slave over the stove to prepare a delicious jambalaya.. Toss the chicken, sausage, shrimp, vegetables, and seasonings in the slow cooker, and forget about it until dinner time. All you need to do is prepare the rice and serve it up. No need to slave over the stove to prepare a delicious jambalaya.. Toss the chicken, sausage, shrimp, vegetables, and seasonings in the slow cooker, and forget about it until dinner time. All you need to do is prepare the rice and serve it up.
Number of Servings: 12

Ingredients

    1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
    1 pound andouille sausage, sliced
    1 (28 ounce) can diced tomatoes with juice
    1 large onion, chopped
    1 large green bell pepper, chopped
    1 cup chopped celery
    1 cup chicken broth
    2 teaspoons dried oregano
    2 teaspoons dried parsley
    2 teaspoons Cajun seasoning
    1 teaspoon cayenne pepper
    1/2 teaspoon dried thyme
    1 pound frozen cooked shrimp without tails

Directions

1. In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
2. Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.

Number of Servings: 12

Recipe submitted by SparkPeople user CNEEPER.

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Member Ratings For This Recipe



  • This was a GREAT recipe! I tried it last night except did not use my slow cooker and just made it in the pot and let it simmer for about a hour. It was delicious! I added crushed red peppper to give it an extra kick. My husband loved it - will definitely be making it again! - 8/31/10

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