Meaty Slow-Cooked Jambalaya

  Dinner

Sure makes life easy having this tasty dish stashed away in the freezer! Another plus, you throw it all in the slow cooker—no skillet necessary.

Meaty Slow-Cooked Jambalaya

Average Rating: 4.875

TOTAL TIME: Prep: 25 min. Cook: 7-1/4 hours
YIELD: 12 servings (3 quarts).

Ingredients

  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 cup reduced-sodium chicken broth
  • 1 large green pepper, chopped
  • 1 medium onion, chopped
  • 2 celery ribs, sliced
  • 1/2 cup white wine or additional reduced-sodium chicken broth
  • 4 garlic cloves, minced
  • 2 teaspoons Cajun seasoning
  • 2 teaspoons dried parsley flakes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 3/4 teaspoon salt
  • 1/2 to 1 teaspoon cayenne pepper
  • 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 package (12 ounces) fully cooked andouille or other spicy chicken sausage links
  • 2 pounds uncooked medium shrimp, peeled and deveined
  • 8 cups hot cooked brown rice

Instructions

  • 1. In a large bowl, combine the first 13 ingredients. Place chicken and sausage in a 6-qt. slow cooker. Pour tomato mixture over top. Cook, covered, on low until chicken is tender, 7-9 hours.
  • 2. Stir in shrimp. Cook, covered, until shrimp turn pink, 15-20 minutes longer. Serve with rice.

Nutrition Facts

1 cup jambalaya with 2/3 cup cooked rice: 387 calories, 10g fat (3g saturated fat), 164mg cholesterol, 674mg sodium, 37g carbohydrate (4g sugars, 4g fiber), 36g protein.
Diabetic Exchanges:
3 lean meat, 2-1/2 starch.

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