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Slow-Cooked Jambalaya

 Slow-Cooked Jambalaya
—Sherry Huntwork, Gretna, Nebraska
12 ServingsPrep: 20 min. Cook: 6-1/4 hours

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,

2 of 2

Slow-Cooked Jambalaya (continued)

Nutritional Facts: 12 g carbohydrate, 1 g fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.