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Meaty Slow-Cooked Jambalaya

19 reviews
Total Time
Prep: 25 min. Cook: 7-1/4 hours

By Taste Of Home Editorial Team

Recipe by Diane Atherton, Pine Mountain, Georgia

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Jan. 02, 2024

This recipe makes a big batch of delicious, meaty gumbo. Stash some away in the freezer for days you don't feel like cooking. —Diane Smith, Pine Mountain, Georgia

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Test Kitchen Approved

Meaty Slow-Cooked Jambalaya

19 reviews
Prep Time 25 min
Cook Time 7 hours 15 min
Yield 12 servings (3 quarts)

Ingredients

  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 cup reduced-sodium chicken broth
  • 1 large green pepper, chopped
  • 1 medium onion, chopped
  • 2 celery ribs, sliced
  • 1/2 cup white wine or additional reduced-sodium chicken broth
  • 4 garlic cloves, minced
  • 2 teaspoons Cajun seasoning
  • 2 teaspoons dried parsley flakes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 3/4 teaspoon salt
  • 1/2 to 1 teaspoon cayenne pepper
  • 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 package (12 ounces) fully cooked andouille or other spicy chicken sausage links
  • 2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
  • 8 cups hot cooked brown rice
Text Ingredients

Directions

  1. In a large bowl, combine first 13 ingredients. Place chicken and sausage in a 6-qt. slow cooker. Pour tomato mixture over top. Cook, covered, on low until chicken is tender, 7-9 hours.
  2. Stir in shrimp. Cook, covered, until shrimp turn pink, 15-20 minutes longer. Serve with rice.

Nutrition Facts

1 cup jambalaya with 2/3 cup cooked rice: 387 calories, 10g fat (3g saturated fat), 164mg cholesterol, 674mg sodium, 37g carbohydrate (4g sugars, 4g fiber), 36g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.

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