Sausage Jambalaya Recipe Print Page

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Main Dishes and Entrées

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

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Sausage Jambalaya recipe