PAM® Original No-Stick Cooking Spray
3/4 pound boneless skinless chicken thighs, cut into pieces
1 tablespoon salt-free Cajun seasoning
1 teaspoon dried oregano
2 cups frozen cut okra
3/4 cup chopped white onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 tablespoon finely chopped jalapeno pepper (1 tablespoon = 1 small)
2 cans (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained
3/4 cup reduced-sodium chicken broth
6 ounces frozen cooked small shrimp without tail (6 oz = about 20 small)
4 ounces turkey smoked sausage, split in half lengthwise and cut into 1/2-inch slices
6 cups hot cooked brown rice
Hot pepper sauce, optional
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 120 mg | 12% |
| Carbohydrate | 46 g | 15% |
| Cholesterol | 103 mg | 34% |
| Total Fat | 7 g | 10% |
| Iron | 4 mg | 23% |
| Calories | 337 kcal | 17% |
| Sodium | 528 mg | 22% |
| Protein | 23 g | 45% |
| Saturated Fat | 2 g | 8% |
| Sugars | 5 g | 1% |
| Dietary Fiber | 6 g | 24% |
| Vitamin C | 19 mg | 31% |
| Vitamin A | 934 iu | 19% |
Spray inside of 3 to 4-quart slow cooker with cooking spray. Layer, in order, the chicken, Cajun seasoning, oregano, okra, onion, celery, bell pepper, jalapeño and undrained tomatoes in slow cooker. Add broth.
Cover; cook on LOW 6 to 8 hours.
About 30 minutes before serving, add frozen shrimp and sausage to slow cooker; stir gently. Increase to HIGH; cover and cook until shrimp and sausages are hot.
Serve jambalaya over rice in individual shallow bowls. Serve with hot sauce, if desired.
If a thicker, 'saucier' jambalaya is desired, stir in 1/4 cup instant mashed potato flakes just before adding the shrimp and sausage.
To make 1 tablespoon salt-free Cajun seasoning, combine 3/4 tsp paprika, 3/4 tsp ground black pepper, 1/2 tsp garlic powder, 1/8 to 1/4 tsp ground red pepper, 1/4 tsp dried thyme, 1/4 tsp dried oregano, 1/4 tsp onion powder and a dash of dried mustard.
Slow-Cooked Jambalaya with Rice
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