|Nutritional Guidelines (per serving)|
This is a tasty slow cooker jambalaya, a combination of chicken, sausage, rice, tomatoes, and shrimp. The cooked rice and shrimp are added just before the dish has finished cooking.
Use spicy andouille sausage or a milder Polish sausage in the recipe. Or use another variety of smoked sausages, such as a chicken or turkey variety.
Because it contains tomatoes, this is more of a Creole jambalaya than Cajun. The rice is cooked separately to ensure it is perfectly cooked; cook it a day in advance if you'd like. Feel free to vary the vegetables a bit to suit your taste. Ham is also a good addition, or use turkey instead of the chicken.
- 1 pound chicken breasts (or tenders, boneless, cut into 1-inch cubes)
- 8 ounces smoked sausage (sliced)
- 1/2 cup chopped onion
- 2 ribs celery (sliced)
- 1 green bell pepper (chopped)
- 1 (28-ounce) can crushed tomatoes
- 1 cup chicken broth
- 1/2 cup dry white wine
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- 2 teaspoons Cajun seasoning
- 1 teaspoon cayenne pepper1 pound shrimp, cooked
- 2 cups long grain rice, cooked
Combine chicken, sausage, chopped bell pepper and chopped onion in the crockery insert of the slow cooker. Add the tomatoes, chicken broth, wine, oregano, parsley, Cajun seasoning, and pepper; stir gently.
Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
About 20 to 30 minutes before the dish is ready, add the cooked shrimp and hot cooked rice; heat thoroughly.
Serve the dish with crusty French bread or cornbread.