Slow Cooker Jambalaya
Sometimes I use this recipe to clean veggies out of the fridge. I have put different squashes, okra, and even red potatoes in this. Also, if you like things a little more spicy just add some hot sauce.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
contains white meat
tree nut free
nut free
gluten free
contains red meat
contains fish
slow cooker
dairy free
- 1 can chicken broth
- 1 teaspoon oregano
- 1 teaspoon thyme
- 3 stalks celery chopped
- 1 medium zucchini chopped
- 2 pounds chicken thighs boned and skinned
- 1 pound andouille sausage or smoked
- 3/4 pound shrimp large, cooked peeled and deveined
- 1 large bell pepper chopped
- 1 cup frozen sliced okra
- 3 cloves garlic chopped
- 1 medium yellow squash chopped
- 2 cans tomato diced
- 1.5 tablespoons cajun spice
- 4 dash hot sauce to taste
- 1 1/2 cups cooked rice see notes
- Carbohydrate 38.004898494269 g
- Cholesterol 200.714623725 mg
- Fat 33.558321105804 g
- Fiber 1.06240668678664 g
- Protein 40.8069602285305 g
- Saturated Fat 10.2041916108681 g
- Serving Size 1 1 Serving (380g)
- Sodium 703.03508195802 mg
- Sugar 36.9424918074823 g
- Trans Fat 2.81188512964349 g
- Calories 629 calories
Combine everything except shrimp and rice in slow cooker. Cook on low for 5-6 hours. Break apart or shred chicken. Check for seasoning. I often add salt and a little more hot sauce at the end. Add shrimp and serve over rice.
