Slow-Cooked Jambalaya with Rice
20Prep Time Minutes
500Total Time Minutes
13Number of Ingredients
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
|% Daily Value|
|Total Fat||7 g||10%|
|Saturated Fat||2 g||8%|
|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.