Dinner

Slow cooker Jumbalaya is for Dinner.

Slow cooker Jumbalaya takes 15 minutes to prepare.

Slow cooker Jumbalaya takes 180 minutes to cook.

Slow cooker Jumbalaya makes 4 servings.

The ingredients for Slow cooker Jumbalaya are:

1 lbs bonelss, skinless chicken breasts
8 oz Hillshire Farm turkey sausage
1 28oz can diced tomatoes
1 medium onion chopped
1 green bell pepper chopped
1 stalk celery chopped
1 Cup reduced sodium chicken broth
1 teaspoons oregano
2 teaspoons creole seasoning
1 teaspoon hot sauce
2 bay leaves
1/2 teaspoon thyme
1 pound frozen peeled and cooked shrimp, thawed
2 cups cooked rice

Here is how you make Slow cooker Jumbalaya:

In a slow cooker, combine chiecken, sausage, tomatoes, onion, green pepper, celery and chicken broth. stir in oregano, cajun seasoning, hot sauce, bay leaves and thyme.Cover and cook on low for 7 hourse or on high for 3 hours.Stir in thawed shrimp. Cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.Number of Servings: 4Recipe submitted by SparkPeople user BETSI0218.

The nutritional information for Slow cooker Jumbalaya is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 498.1

• Total Fat: 8.1 g
• Cholesterol: 323.0 mg
• Sodium: 1,868.7 mg
• Total Carbs: 41.1 g
• Dietary Fiber: 5.8 g
• Protein: 60.9 g