Slow-Cooked Jambalaya
Total Time
Prep: 20 min. Cook: 6-1/4 hours
Makes
12 servings
Updated: Oct. 24, 2022
—Sherry Huntwork, Gretna, Nebraska
Slow-Cooked Jambalaya Recipe photo by Taste of Home
Total Time
Makes
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.
Nutrition Facts
1 cup: 228 calories, 11g fat (4g saturated fat), 95mg cholesterol, 692mg sodium, 12g carbohydrate (2g sugars, 1g fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 fat.
