Slow Cooker Jambalaya

Name: Slow Cooker Jambalaya
Prep time: 7 h 15 min
Cook time: 7 h 15 min
Total time: 7 h 15 min
Yield: 4
Cuisine: Creole, Cajun
Ingredients: 227 grams andouille sausage, diced; 2 bay leaves; 794 grams diced tomatoes; 1 stalk celery, chopped; 473 milliliters cooked rice; 2 teaspoons Cajun or Creole seasoning; 1 teaspoons dried thyme; 1 green bell pepper, seeded and chopped; 1 teaspoon hot sauce; 237 milliliters reduced-sodium chicken broth; 1 medium onion, chopped; 2 teaspoons dried oregano; 454 grams frozen peeled and cooked shrimp, thawed; 454 grams boneless skinless chicken breasts, cut into 1-inch cubes

Need a gluten free and dairy free main course? Slow Cooker Jambalaya could be an amazing recipe to try. This recipe serves 4. One portion of this dish contains approximately 66g of protein, 22g of fat, and a total of 636 calories. It is a pretty expensive recipe for fans of Creole food. Head to the store and pick up chicken breasts, creole seasoning, bell pepper, and a few other things to make it today. From preparation to the plate, this recipe takes about 7 hours and 15 minutes.

Instructions

In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.

Ingredients you will need

Cajun Seasoning

Chicken Broth

Green Pepper

Bay Leaves

Hot Sauce

Tomato

Whole Chicken

Oregano

Sausage

Celery

Onion

Thyme

Equipment you will use

Slow Cooker

Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.

Ingredients you will need

Cooked Rice

Bay Leaves

Shrimp

Equipment

Slow Cooker

Ingredients

Servings:

227grams

andouille sausage, diced 2

bay leaves 794grams

diced tomatoes 1stalk

celery, chopped 473milliliters

cooked rice 2teaspoons

Cajun or Creole seasoning 1teaspoons

dried thyme 1

green bell pepper, seeded and chopped 1teaspoon

hot sauce 237milliliters

reduced-sodium chicken broth 1medium

onion, chopped 2teaspoons

dried oregano 454grams

frozen peeled and cooked shrimp, thawed 454grams

boneless skinless chicken breasts, cut into 1-inch cubes

Recommended wine: Albarino, Rose Wine, Sauvignon Blanc

Albarino, rosé Wine, and Sauvignon Blanc are my top picks for Cajun. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. You could try Pazo de Galegos Albarino. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 13 dollars per bottle.