Slow Cooker Jambalaya with Chicken and Shrimp
This slow cooker jambalaya recipe is nutritious, yummy, and just plain wonderful.
Servings: 4 people
Calories: 456kcal
Ingredients
- 1 pound chicken breasts cut into bite-sized pieces
- 1 onion diced
- 1 green pepper diced
- 4 celery stalks diced
- 1 cup chicken broth homemade
- 1 tablespoons dried oregano
- 1 tablespoon Cajun or Creole seasoning
- 1 teaspoon hot sauce or more to taste
- 1 teaspoon dried thyme
- 1 bay leaf
- 28 ounces diced tomatoes can
- 1 pound shrimp peeled and deveined, tails removed
- 2 cups brown rice cooked
- sea salt to taste
- black pepper freshly ground, to taste
- parsley fresh, chopped, for garnish
Instructions
- Combine everything except the shrimp, rice, and parsley in the slow cooker. Cook over low heat for 8 hours.
- Add the shrimp to the pot, cook for 15-20 minutes until cooked through. Serve over the rice with fresh chopped parsley on top.
Nutrition
Serving: 1cup jambalaya and 1/2 cup rice | Calories: 456kcal | Carbohydrates: 50g | Protein: 40g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 101mg | Sodium: 1125mg | Fiber: 6g | Sugar: 8g |
SmartPoints (Freestyle): 12
SmartPoints (Freestyle): 12