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
|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.
- 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 sausage are hot.
- Serve jambalaya over rice in individual shallow bowls. Serve with hot sauce, if desired.
|Serving Size:||1 cup jambalaya and 3/4 cup rice|
|Total fat||8 g|
|Saturated fat||2 g|
|Dietary fiber||6 g|
|Vitamin A||19 %|
|Vitamin C||25 %|
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