Slow Cooker

Slow Cooker Jambalaya is for Dinner.

Slow Cooker Jambalaya takes 15 minutes to prepare.

Slow Cooker Jambalaya takes 420 minutes to cook.

Slow Cooker Jambalaya makes 4 servings.

The ingredients for Slow Cooker Jambalaya are:

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 pound 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 teaspoons dried oregano
2 teaspoons Cajun or Creole seasoning
1 teaspoon hot sauce
2 bay leaves
1/2 teaspoon dried thyme
1 pound frozen peeled and cooked shrimp, thawed

Here is how you make Slow Cooker Jambalaya:

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.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.Serving Size: Make 4 large servingsNumber of Servings: 4Recipe submitted by SparkPeople user SARAHLK.

The nutritional information for Slow Cooker Jambalaya is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 202.7

• Total Fat: 4.1 g
• Cholesterol: 149.2 mg
• Sodium: 771.5 mg
• Total Carbs: 13.3 g
• Dietary Fiber: 3.4 g
• Protein: 28.2 g