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.
|Nutritional Guidelines (per serving)|
|Total Fat||15 g|
|Saturated Fat||5 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||4 g|