Options

Format:
Include:
PRINT
See more
Oxmoor House Photo by: Oxmoor House

Sausage Jambalaya

Round out this meal with a small green salad and a slice of toasted French baguette.

Oxmoor House SEPTEMBER 2012

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

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.

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
advertisement

Go to full version of

Sausage Jambalaya recipe

advertisement