Sausage Jambalaya

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

Yield:

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

Recipe from

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

Ingredients

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)

Preparation

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.

Note:

Cooking Light Slow Cooker Tonight

September 2012
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