Lunch

Slow Cooker Jambalaya is for Lunch.

Slow Cooker Jambalaya takes 15 minutes to prepare.

Slow Cooker Jambalaya takes 420 minutes to cook.

Slow Cooker Jambalaya makes 10 servings.

The ingredients for Slow Cooker Jambalaya are:

1 large onion, chopped
1 large green bell pepper, chopped
1 cup celery, chopped
1 lb skinless chicken breast, cubed
1 lb andouille Sausage, Aidells Cajun Style
1 lb shrimp, peeled and tails removed
1 cup unsalted chickenstock
1 26oz carton Pomi Chopped Tomatoes
2 t oregano, dried
2 t cajun seasoning
2 t parsley, dried
1 t cayenne
.5 t thyme, dried

Here is how you make Slow Cooker Jambalaya:

Place all ingredients, except shrimp, into crockpot. Cook 3-4 hours on high or 7-8 on low. Add shrimp for the last 5 minutes. (This will be soupy!)Then put on top of your choice of rice, amaranth, or quinoaServing Size: makes 10 cupsNumber of Servings: 10Recipe submitted by SparkPeople user TABEAJ.

The nutritional information for Slow Cooker Jambalaya is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 237.4

• Total Fat: 46.2 g
• Cholesterol: 126.0 mg
• Sodium: 412.2 mg
• Total Carbs: 5.9 g
• Dietary Fiber: 2.6 g
• Protein: 28.2 g

The dietary needs meet for Slow Cooker Jambalaya is Gluten Free