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
Meaty Slow-Cooked Jambalaya
Meaty Slow-Cooked Jambalaya
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
Directions
- 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.
- 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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