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Slow-Cooked Jambalaya Recipe

Slow-Cooked Jambalaya Recipe photo by Taste of Home

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—Sherry Huntwork, Gretna, Nebraska

This recipe is:

Diabetic Friendly

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Slow-Cooked Jambalaya Recipe

Prep: 20 min. Cook: 6-1/4 hours

Yield: 12 Servings

20 375 395

Ingredients

1 pound smoked kielbasa or Polish sausage, sliced
1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 can (14-1/2 ounces) beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
2 celery ribs, chopped
1/3 cup tomato paste
4 garlic cloves, minced
1 tablespoon dried parsley flakes
1-1/2 teaspoons dried basil
1 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 pound cooked medium shrimp, peeled and deveined
2 cups cooked rice

Directions

In a 4-qt. slow cooker, combine the first 12 ingredients. Cover and cook on low for 6-7 hours or until chicken is no longer pink.
Stir in shrimp and rice. Cover and cook 15 minutes longer or until heated through. Yield: 12 servings.

Nutritional Facts 1 cup equals 228 calories, 11 g fat (4 g saturated fat), 95 mg cholesterol, 692 mg sodium, 12 g carbohydrate, 1 g fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 fat.

Originally published as Jambalaya in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2008, p60

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Slow-Cooked Jambalaya

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Reviewed on Jan. 11, 2011 by BANDITBABE

I did not make this in my crock-pot, but a cast iron dutch oven. The recipe was really good, with the exception of the Cayenne pepper. It's too much and doesn't work. It makes the jambalaya way too peppery and spicy. I am from Louisiana, so I love spicy food, but I wound up having to cut the spice with more tomato paste, then sour cream, because it was entirely too hot.

I will make this again, but stick to my old standby of Tony Chacheres too taste.

Other than that, it was very good. It had a rich flavor and the family loved it.

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