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Slow-Cooked Jambalaya with Rice

Active Time: 8 Hour 20 Minutes

Total Time: 8 Hour 20 Minutes

Serves: 8

INGREDIENTS

Slow-Cooked Jambalaya with Rice

DIRECTIONS

  • Spray inside of 3 to 4-quart slow cooker with cooking spray. Layer, in order, the chicken, Cajun seasoning, oregano, okra, onion, celery, bell pepper, jalapeño and undrained tomatoes in slow cooker. Add broth.
  • Cover; cook on LOW 6 to 8 hours.
  • About 30 minutes before serving, add frozen shrimp and sausage to slow cooker; stir gently. Increase to HIGH; cover and cook until shrimp and sausages are hot.
  • Serve jambalaya over rice in individual shallow bowls. Serve with hot sauce, if desired.

NUTRITIONAL INFORMATION

Serving Size: 8 servings (1 cup jambalaya and 3/4 cup rice each)
  • Calories 337kcal -
  • Total Fat 7g -
  • Saturated Fat 2g -
  • Cholesterol 103mg -
  • Sodium 528mg -
  • Carbohydrates 46g -
  • Fiber 6g -
  • Protein 23g -