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Meaty Slow-Cooked Jambalaya

 Meaty Slow-Cooked Jambalaya
Sure makes life easy having this wonderful, full-of-flavor dish stashed away in the freezer! Another plus, you throw it all in the crock pot. No skillet necessary.—Diane Smith, Pine Mountain, Georgia
12 ServingsPrep: 25 min. Cook: 7-1/4 hours

Ingredients

  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 cup reduced-sodium chicken broth
  • 1 large green pepper, chopped
  • 1 medium onion, chopped
  • 2 celery ribs, sliced
  • 1/2 cup white wine or additional reduced-sodium chicken broth
  • 4 garlic cloves, minced
  • 2 teaspoons Cajun seasoning
  • 2 teaspoons dried parsley flakes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 3/4 teaspoon salt
  • 1/2 to 1 teaspoon cayenne pepper
  • 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 package (12 ounces) fully cooked andouille or other spicy chicken sausage links
  • 2 pounds uncooked medium shrimp, peeled and deveined
  • 8 cups hot cooked brown rice

Directions

  • In a large bowl, combine the first 13 ingredients. Place chicken and
  • sausage in a 6-qt. slow cooker. Pour tomato mixture over top. Cook,
  • covered, on low 7-9 hours or until chicken is tender.
  • Stir in shrimp. Cook, covered, 15-20 minutes longer or until shrimp

2 of 2

Meaty Slow-Cooked Jambalaya (continued)

Directions (continued)

  • turn pink. Serve with rice. Yield: 12 servings (3-1/2 quarts).
Nutritional Facts: 1 cup jambalaya with 2/3 cup cooked rice equals 387 calories, 10 g fat (3 g saturated fat), 164 mg cholesterol, 674 mg sodium, 37 g carbohydrate, 4 g fiber, 36 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.