Sausage Jambalaya

Sausage Jambalya Recipe
Oxmoor House
Round out this meal with a small green salad and a slice of toasted French baguette.


8 servings (serving size: about 1 cup jambalaya and 1/2 cup rice)

Recipe from

Oxmoor House

Nutritional Information

Calories 315
Caloriesfromfat 0.0 %
Fat 8.5 g
Satfat 3 g
Monofat 3.1 g
Polyfat 1.4 g
Protein 30 g
Carbohydrate 27.9 g
Fiber 1.3 g
Cholesterol 149 mg
Iron 3.6 mg
Sodium 404 mg
Calcium 61 mg


2 cups chopped onion
1 cup chopped celery
1 cup water
1/2 teaspoon Cajun seasoning
1/2 teaspoon dried thyme
1 pound skinless, boneless chicken thighs, cut into 1-inch cubes
8 ounces andouille sausage, sliced
1 (14.5-ounce) can diced tomatoes and green chiles, undrained
1 pound medium shrimp, peeled and deveined
4 cups hot cooked rice
Chopped green onions (optional)


1. Combine first 8 ingredients in a 4-quart electric slow cooker. Cover and cook on LOW for 6 hours. Stir in shrimp; cover and cook on LOW for 10 minutes or just until shrimp are done. Serve over rice. Sprinkle with green onions, if desired.

Quick Tip: To cut down on prep time, purchase prechopped onion and celery that you'll find in most grocers' produce departments. They are real timesavers.

Cooking Light Slow Cooker Tonight,

Oxmoor House

September 2012
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