Slow Cooker Jambalaya

I know, I know… Mardi Gras was on Tuesday. Sorry, I’m 5 days late. I always seem to forget about that Holiday by the time it comes around. I didn’t get to post any recipes for Mardi Gras, a long with all the other food blogs out there. oh darn. I really, really wanted to make something on Tuesday, but I didn’t have all the ingredients to make this recipe. I patiently waited until this weekend to try it. (grocery shopping day is on Fridays)

Anyways.. If you’ve never made anything like this before, you should. And…. if you like spicy food, you’ll really like this dish too. You can normally find cajun seasoning mix in the spice aisle. Andouille sausage is really spicy too. The recipe called for smoked turkey sausage, but I used Andouille. We had it with some rice. If you’re going to try this with shrimp instead of chicken, just add in the shrimp about the last 5 minutes of cooking. They’re done when they turn pink. I’d definitely make this again.

Recipe from Plain Chicken
Servings 6
Calories 294 | Fat 11.16g | Carbohydrate 9.88g | Fiber 3g | Protein 33.09g
Points Plus: 7 (without rice)

1 pound skinless, boneless chicken breast halves – cut into 1 inch cubes (I used shrimp)
1 pound smoked turkey sausage, sliced
1 (28 ounce) can diced tomatoes with juice
3 Tbsp dried minced onion flakes
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 tsp minced garlic
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
1/2 teaspoon dried thyme
white rice or instant rice (I used 2 packs of Uncle Ben’s Ready Rice – Garlic & Butter flavor)

In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, garlic, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme. (I do this the night before and put it in the fridge. I put it in the slow cooker before I leave in the morning.)

Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Mix in cooked rice cook for about 15 minutes to warm through.

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