Slow-Cooked Hearty Jambalaya
TOTAL TIME: Prep: 20 min. Cook: 6-1/4 hours
YIELD: 8 servings.
I love anything with Cajun spices, so I came up with this slow-cooker jambalaya that’s just as good as that served in restaurants. If you can’t find Andouille sausage, hot links, smoked sausage or chorizo will also work. I like to serve it with warm cornbread and garnished with sliced green onions. —Jennifer Fulk, Moreno Valley, California
Ingredients
-
1 can (28 ounces) diced tomatoes, undrained
-
1 pound fully cooked andouille sausage links, cubed
-
1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
-
1 can (8 ounces) tomato sauce
-
1 cup diced onion
-
1 small sweet red pepper, diced
-
1 small green pepper, diced
-
1 cup chicken broth
-
1 celery rib with leaves, chopped
-
2 tablespoons tomato paste
-
2 teaspoons dried oregano
-
2 teaspoons Cajun seasoning
-
1-1/2 teaspoons minced garlic
-
2 bay leaves
-
1 teaspoon Louisiana-style hot sauce
-
1/2 teaspoon dried thyme
-
1 pound cooked medium shrimp, peeled and deveined
-
Hot cooked rice
Directions
-
1.
In a 5-qt. slow cooker, combine the first 16 ingredients. Cover and cook on low for 6-7 hours or until chicken is no longer pink. Stir in shrimp. Cover and cook 15 minutes longer or until heated through. Discard bay leaves. Serve with rice.
Nutrition Facts
1 cup: 281 calories, 13g fat (4g saturated fat), 176mg cholesterol, 1137mg sodium, 13g carbohydrate (6g sugars, 3g fiber), 31g protein.
© 2024 RDA Enthusiast Brands, LLC