Slow Cooker Jambalaya
Spicy jambalaya like you expect!
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 11
contains white meat
tree nut free
nut free
contains gluten
contains red meat
contains fish
slow cooker
dairy free
- 1 1/2 tsp salt
- 5 cloves garlic chopped
- 2 tsp oregano
- 1 14oz diced tomatoes drained
- 1 14oz beef or chicken broth
- 1 6oz tomatoe paste
- 2 medium green/red peppers chopped
- 1 medium white/yellow onion chopped
- 3 ribs celery chopped
- 1 pound chicken breast cubed
- 1 pound andouille sausage cut into 1/2 inch coins
- 1 pound shrimp raw, peeled, deveined
- 2 cups okra i use frozen, sliced
- 3 tsp parsley
- 2 tsp basil
- 1/2 tsp cayenne pepper adjust to your own preference of hotness
- 6 cups white rice cooked
- 4 tablespoon flour
- Carbohydrate 110.098096531361 g
- Cholesterol 118.7587296 mg
- Fat 16.4051593321508 g
- Fiber 6.21937736214637 g
- Protein 33.1572071931791 g
- Saturated Fat 5.11221035279988 g
- Serving Size 1 1 Serving (400g)
- Sodium 584.666391566615 mg
- Sugar 103.878719169215 g
- Trans Fat 1.69233653203615 g
- Calories 738 calories
In slow cooker combine diced tomatoes, broth, and tomato paste. Stir in onion, peppers, garlic, and seasonings. Stir in chicken, and sausage and cook on high for four hours or low for 8 hours. During last 30 minutes make roux by combining 2 cups of the jambalaya sauce with 3 tablespoons flour in a small sauce pan. Whisk briskly to make a thickened paste roux. Add to crock pot and then stir to thicken. Stir in shrimp and okra during final 15 minutes and serve with rice. Makes 11 cups.
