Slow-Cooked Jambalaya with Rice


Slow-Cooked Jambalaya with Rice

Slow-Cooked Jambalaya with Rice

Slow-Cooked Jambalaya with Rice from Hunt's® combines okra, peppers and fire-roasted tomatoes with chicken, shrimp and smoked sausage cook in a slow-cooker for a jambalaya served over brown rice.

Hands On: 20 minutes

Total Time: 8 hours 20 minutes

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

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.

Preparation

  1. 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.
  2. Cover; cook on LOW 6 to 8 hours.
  3. About 30 minutes before serving, add frozen shrimp and sausage to slow cooker; stir gently. Increase to HIGH; cover and cook until shrimp and sausage are hot.
  4. Serve jambalaya over rice in individual shallow bowls. Serve with hot sauce, if desired.

Nutritional Information

Serving Size: 1 cup jambalaya and 3/4 cup rice
Calories 345
Total fat 8 g
Saturated fat 2 g
Cholesterol 88 MG
Sodium 560 MG
Carbohydrate 45 g
Dietary fiber 6 g
Sugars 5 g
Protein 23 g
Vitamin A 19 %
Vitamin C 25 %
Calcium 13 %
Iron 24 %

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