By Dana Mautemps
Slow Cooker Jambalaya Recipe
8 steps
Prep:20minCook:4h
Updated at: Thu, 06 Jun 2024 14:46:42 GMT
Nutrition balance score
Good
Glycemic Index
50
Low
Glycemic Load
16
Moderate
Nutrition per serving
Calories401.1 kcal (20%)
Total Fat15 g (21%)
Carbs32 g (12%)
Sugars2.3 g (3%)
Protein34.5 g (69%)
Sodium783 mg (39%)
Fiber2.8 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
1 poundboneless skinless chicken thighs
cut into 1-inch cubes, you can also use chicken breasts, but check for doneness a bit sooner
12 ouncesandouille sausage
cut into 1/2-inch slices
28 ouncesdiced tomatoes
undrained
2celery ribs
diced
1green bell pepper
small, diced
1red bell pepper
small, diced
1yellow onion
diced
4 clovesgarlic
finely chopped
1 ½ cupslow-sodium chicken broth
3 tablespoonstomato paste
2 teaspoonsdried oregano
2 teaspoonsCajun seasoning
1 teaspoonpaprika
½ teaspooncayenne pepper
if you like your food spicier, use 1 teaspoon cayenne
½ teaspoondried thyme
1bay leaf
1 poundraw frozen shrimp
peeled and deveined
4 cupsrice
cooked
fresh parsley
chopped, for garnish
green onions
sliced, for garnish
Instructions
Step 1
Add all ingredients, except shrimp and rice, to a slow cooker, in the order listed.
Step 2
Stir to combine.
Step 3
Cover and cook on LOW for 3 hours to 3 ½ hours, or until chicken is cooked through.
Step 4
Remove cover and stir in the shrimp; continue to cook for 20 to 30 minutes, or until shrimp is cooked through.
Step 5
Add cooked rice and stir through.
Step 6
Remove bay leaf.
Step 7
Garnish jambalaya with parsley and green onions.
Step 8
Serve
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