Taste of Home
Forgotten Jambalaya
TOTAL TIME: Prep: 35 min. Cook: 4-1/4 hours
YIELD: 11 servings.
During chilly times of the year, I fix this jambalaya at least once a month. It’s so easy—just chop the vegetables, dump everything in the slow cooker and forget it! Even my sons, who are picky about spicy things, like this dish. —Cindi Coss, Coppell, Texas
Ingredients
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 can (14-1/2 ounces) beef or chicken broth
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1 can (6 ounces) tomato paste
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3 celery ribs, chopped
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2 medium green peppers, chopped
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1 medium onion, chopped
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5 garlic cloves, minced
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3 teaspoons dried parsley flakes
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2 teaspoons dried basil
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1-1/2 teaspoons dried oregano
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1-1/4 teaspoons salt
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1/2 teaspoon cayenne pepper
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1/2 teaspoon hot pepper sauce
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1 pound boneless skinless chicken breasts, cut into 1-inch cubes
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1 pound smoked sausage, halved and cut into 1/4-inch slices
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1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined
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Hot cooked rice
Directions
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1.
In a 5-qt. slow cooker, combine tomatoes, broth and tomato paste. Stir in celery, green peppers, onion, garlic, seasonings and pepper sauce. Stir in chicken and sausage.
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2.
Cover and cook on low for 4-6 hours or until chicken is no longer pink. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice.
Nutrition Facts
1 cup: 230 calories, 13g fat (5g saturated fat), 75mg cholesterol, 1016mg sodium, 9g carbohydrate (5g sugars, 2g fiber), 20g protein.
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