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Meaty Slow-Cooked Jambalaya Recipe
Meaty Slow-Cooked Jambalaya Recipe photo by Taste of Home

Meaty Slow-Cooked Jambalaya Recipe

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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
TOTAL TIME: Prep: 25 min. Cook: 7-1/4 hours
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Cook: 7-1/4 hours
MAKES: 12 servings

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

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.

Directions

  1. 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.
  2. Stir in shrimp. Cook, covered, 15-20 minutes longer or until shrimp turn pink. Serve with rice. Yield: 12 servings (3-1/2 quarts).
Originally published as Meaty Slow-Cooked Jambalaya in Taste of Home December 2013

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.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Meaty Slow-Cooked Jambalaya

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Jun. 28, 2014

Very good flavor and easy to make.

MY REVIEW
Reviewed Apr. 18, 2014

Very good. The aroma while it was cooking was in itself mouth watering. The taste was fantstic also.

MY REVIEW
Reviewed Feb. 18, 2014

Very tasty and easy to make. I used white rice instead of brown. Husband does not like brown rice. Used turkey kielbasa for the sausage.

MY REVIEW
Reviewed Jan. 23, 2014

Fantastic recipe! The only thing I have done differently to this is add deer sausage links! Awesome!

MY REVIEW
Reviewed Dec. 30, 2013

Thank you for the wonderful comments on this recipe. It's a favorite at our house.

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