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Slow Cooker Jambalaya

1

lb

boneless skinless chicken breasts, cut into 1-inch cubes

1/2

lb

andouille sausage, diced

1

(28-ounce) can diced tomatoes

1

medium onion, chopped

1

green bell pepper, seeded and chopped

1

stalk celery, chopped

1

cup

reduced-sodium chicken broth

2

tsp

dried oregano

2

tsp

Cajun or Creole seasoning

1

tsp

hot sauce

2

bay leaves

1/2

tsp

dried thyme

1

lb

frozen peeled and cooked shrimp, thawed

2

cups

cooked rice

1

In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.

2

Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.

Servings: 8

Nutrition Facts

Serving size: 1/8 of a recipe (9.1 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

215.96

Calories From Fat (38%)

81.93

% Daily Value

Total Fat 9.13g

14%

Saturated Fat 2.95g

15%

Cholesterol 94.26mg

31%

Sodium 777.54mg

32%

Potassium 438.69mg

13%

Total Carbohydrates 17.6g

6%

Fiber 1.71g

7%

Sugar 2.91g

 

Protein 15.55g

31%

Source

Source: Recipe courtesy of Robin Miller/The Food network Copyright 2005, Robin Miller, All Rights Reserved SHOW: Quick Fix Meals with Robin Miller EPISODE: Slow Cookin'