Easy Slow-Cooker Jambalaya

Easy Slow-Cooker Jambalaya Recipe
Featuring chicken, shrimp and smoked sausage, this classic Creole rice dish is well-suited to the slow cooker because the slow cooking allow all the flavors to blend in a marvelous way.
4

Worthy of a special occasion

Yield:

8 Servings

Recipe Time

Prep: 20 Minutes
Cook: 5 Hours

Nutritional Information

Calories 457
Fat 22 g
Satfat 7 g
Protein 43 g
Carbohydrate 19 g
Fiber 2 g
Cholesterol 216 mg
Sodium 621 mg

Ingredients

2 pounds boneless, skinless chicken thighs
1 pound smoked sausage, cut into 2-inch slices
1 large onion, chopped
1 large green bell pepper, seeded and chopped
3 stalks celery, chopped
1 (28 oz.) can diced tomatoes with juice
3 cloves garlic, chopped
2 cups chicken broth
1 tablespoon Cajun or Creole spice mix
1 teaspoon dried thyme
1 teaspoon dried oregano
1 pound extralarge shrimp, peeled and deveined
1 3/4 cups long-grain rice
Parsley, optional

Preparation

Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart) slow cooker. Cook on low for 5 hours.

Add shrimp and rice; raise heat to high and cook for 30 minutes more. Sprinkle with chopped parsley, if desired.

Note:

January 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note