Slow Cooker Jambalaya
Andrea
Because sometimes you just need to spice things up!
ingredients
- 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
- 1 pound andouille sausage, sliced
- 1 (28 ounce) can diced tomatoes with juice
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 1 cup chopped celery
- 1 cup chicken broth
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- 2 teaspoons Cajun seasoning
- 1 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 1 pound frozen cooked shrimp without tails
directions
- 1
In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
- 2
Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.
- 3
Serve over a bed of rice.
- 4
Easy substitutes:
- 5
Polish sausage for andouille sausage
- 6
Vary the Cajun and cayenne seasonings to adjust temperature
notes
Calories per serving: 235 Total Fat: 13.6g Cholesterol: 99mg Sodium: 703mg Total Carbs: 6.1g Dietary Fiber: 1.4g Protein: 20.2g
Source: Andrea Zimmermann
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