Forgotten Jambalaya
During chilly months, I fix this jambalaya at least once a month. It’s so easy…just chop the vegetables, dump everything in the slow cooker and forget it! Even my sons, who are picky about spicy things, like this dish.—Cindi Coss, Coppell, Texas
- Preparing Time: 30 minutes
- Total Time: 4 hours and 15 minutes
- Served Person: 11
contains white meat
tree nut free
nut free
gluten free
contains red meat
contains fish
slow cooker
dairy free
- 1/2 teaspoon cayenne pepper
- 2 teaspoons dried basil
- 1 medium onion chopped
- 1-1/2 teaspoons dried oregano
- 1/2 pound uncooked medium shrimp peeled and deveined
- hot cooked rice
- 1 can (14-1/2 ounces) diced tomatoes undrained
- 1-1/4 teaspoons salt
- 1/2 teaspoon hot pepper sauce
- 1 can (14-1/2 ounces) beef or chicken broth
- 1 can (6 ounces) tomato paste
- 2 medium green peppers chopped
- 3 celery ribs chopped
- 5 garlic cloves minced
- 3 teaspoons dried parsley flakes
- 1 pound boneless skinless chicken breasts cut into 1-inch cubes
- 1 pound smoked sausage halved and cut into 1/4-inch slices
- Carbohydrate 19.9170147998343 g
- Cholesterol 80.4095565 mg
- Fat 12.741059017217 g
- Fiber 1.1694511442581 g
- Protein 20.6793941438115 g
- Saturated Fat 4.09683629326337 g
- Serving Size 1 1 Serving (221g)
- Sodium 412.952538108039 mg
- Sugar 18.7475636555762 g
- Trans Fat 1.97919598011676 g
- Calories 283 calories
In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. Stir in the green peppers, onion, celery, garlic and seasonings. Stir in chicken and sausage. Cover and cook on low for 4-6 hours or until chicken is no longer pink. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice
