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Easy Slow-Cooker Jambalaya

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.

All You JANUARY 2007

  • Yield: 8 Servings
  • Cook time:5 Hours
  • Prep time:20 Minutes
  • Cost Per Serving:$3.63

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.

Nutritional Information

Amount per serving
  • Calories: 457
  • Fat: 22g
  • Saturated fat: 7g
  • Protein: 43g
  • Carbohydrate: 19g
  • Fiber: 2g
  • Cholesterol: 216mg
  • Sodium: 621mg
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Easy Slow-Cooker Jambalaya recipe

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