Meaty Slow-Cooked Jambalaya
TOTAL TIME: Prep: 25 min. Cook: 7-1/4 hours
YIELD: 12 servings (3 quarts).
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
Ingredients
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1 can (28 ounces) diced tomatoes, undrained
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1 cup reduced-sodium chicken broth
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1 large green pepper, chopped
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1 medium onion, chopped
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2 celery ribs, sliced
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1/2 cup white wine or additional reduced-sodium chicken broth
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4 garlic cloves, minced
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2 teaspoons Cajun seasoning
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2 teaspoons dried parsley flakes
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1 teaspoon dried basil
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1 teaspoon dried oregano
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3/4 teaspoon salt
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1/2 to 1 teaspoon cayenne pepper
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2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
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1 package (12 ounces) fully cooked andouille or other spicy chicken sausage links
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2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
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8 cups hot cooked brown rice
Directions
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1.
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.
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2.
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.
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