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Meaty Slow-Cooked Jambalaya

Name: Meaty Slow-Cooked Jambalaya
Prep time: 25 min
Cook time: 7 h 15 min
Total time: 7 h 40 min
Yield: 12 servings (3 quarts).
Cuisine: North America, Cajun
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 shrimp (31-40 per pound), peeled and deveined; 8 cups hot cooked brown rice

19 reviews

Test Kitchen Approved

Total Time

Prep: 25 min. Cook: 7-1/4 hours

Makes

12 servings (3 quarts)

Updated: Jan. 02, 2024

This recipe makes a big batch of delicious, meaty gumbo. Stash some away in the freezer for days you don't feel like cooking. —Diane Smith, Pine Mountain, Georgia

Meaty Slow-Cooked Jambalaya Recipe photo by Taste of Home

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 shrimp (31-40 per pound), peeled and deveined
8 cups hot cooked brown rice

Directions

In a large bowl, combine first 13 ingredients. Place chicken and sausage in a 6-qt. slow cooker. Pour tomato mixture over top. Cook, covered, on low until chicken is tender, 7-9 hours.

Stir in shrimp. Cook, covered, until shrimp turn pink, 15-20 minutes longer. Serve with rice.

Nutrition Facts

1 cup jambalaya with 2/3 cup cooked rice: 387 calories, 10g fat (3g saturated fat), 164mg cholesterol, 674mg sodium, 37g carbohydrate (4g sugars, 4g fiber), 36g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.