HEARTY JAMBALAYA

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Hearty Jambalaya image

From Taste of Home I love anything with Cajun spices, so I came up with this slow-cooker jambalaya that's just as good as that served in restaurants," says Jennifer Fulk from Moreno Valley, California. "If you can't find Andouille sausage, hot links, smoked sausage or chorizo will also work. I like to serve it with warm cornbread and garnished with sliced green onions."

Provided by Lizzie Rodriquez

Categories     Easy

Time 6h30m

Yield 8 serving(s)

Number Of Ingredients 18

1 (28 ounce) can diced tomatoes, undrained
1 lb fully cooked andouille sausage, cubed
1/2 lb boneless skinless chicken breast, cut into 1-inch cubes
1 (8 ounce) can tomato sauce
1 cup diced onion
1 small sweet red pepper, diced
1 small green pepper, diced
1 cup chicken broth
1 celery rib, with leaves chopped
2 tablespoons tomato paste
2 teaspoons dried oregano
2 teaspoons cajun seasoning
1 1/2 teaspoons minced garlic
2 bay leaves
1 teaspoon louisiana hot sauce
1/2 teaspoon dried thyme
1 lb cooked medium shrimp, peeled and deveined
hot cooked rice

Steps:

  • In a 5-qt. slow cooker, combine the first 16 ingredients. Cover and cook on low for 6-7 hours or until chicken is no longer pink. Stir in shrimp. Cover and cook 15 minutes longer or until heated through. Discard bay leaves. Serve with rice.

Nutrition Facts : Calories 316.1, Fat 17.4, SaturatedFat 5.8, Cholesterol 122.1, Sodium 1340.5, Carbohydrate 12.6, Fiber 2.8, Sugar 6.5, Protein 27.1

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