Sausage Jambalaya

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 Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 315
  • Calories from fat: 0.0%
  • Fat: 8.5g
  • Saturated fat: 3g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 1.4g
  • Protein: 30g
  • Carbohydrate: 27.9g
  • Fiber: 1.3g
  • Cholesterol: 149mg
  • Iron: 3.6mg
  • Sodium: 404mg
  • Calcium: 61mg

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. 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.
  2. 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.
My Notes

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

Add Note

Sausage Jambalaya Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy