Slow-Cooker Jambalaya
Try this Slow-Cooker Jambalaya recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
red meat free
contains fish
slow cooker
dairy free
- 1 large onion chopped
- salt and pepper to taste
- 3 cloves garlic chopped
- 1 large green bell pepper chopped
- 2 bay leaves
- 1/2 t dried thyme
- 2 t sugar
- 2 t worcestershire sauce
- 2 celery stalks sliced
- 2 (14.5oz) cans diced tomatoes undrained
- 1 (14.5oz) can chicken broth
- 1 lb chicken breast chopped into bite-sized pieces
- 12 oz smoked sausage (andouille is traditional but very spicy. i used regular smoked sausage), sliced
- 2 t cajun seasoning (up to 1t if you like it hot)
- 1 lb uncooked shrimp peeled, deveined, tails removed
- 2 t fresh flat-leaf parsley finely chopped, for serving
- Carbohydrate 18.6035457611667 g
- Cholesterol 163.2932532 mg
- Fat 8.43276203766667 g
- Fiber 1.25126669088999 g
- Protein 31.903351582 g
- Saturated Fat 2.30081333593333 g
- Serving Size 1 1 -8 serving (291g)
- Sodium 203.337245602778 mg
- Sugar 17.3522790702767 g
- Trans Fat 1.00759192883334 g
- Calories 282 calories
Add everything to a slow-cooker except shrimp, parsley and salt and pepper. Stir together and cook on low for 7-8 hours or high for 4 hours. During the last 10 minutes, stir in the shrimp and remove bay leaves. When shrimp are pink and cooked through, it is ready to serve. Season with salt and pepper to taste. To serve, use a slotted spoon, then go back and add as much of the liquid to each dish as is your preference using an unslotted spoon. Serve with steamed white rice and fresh parsley.
