Ingredients
Scale
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (14-1/2 ounces) beef or chicken broth
- 1 can (6 ounces) tomato paste
- 3 celery ribs, chopped
- 2 medium green peppers, chopped
- 1 medium onion, chopped
- 5 garlic cloves, minced
- 3 teaspoons dried parsley flakes
- 2 teaspoons dried basil
- 1–1/2 teaspoons dried oregano
- 1–1/4 teaspoons salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon hot pepper sauce
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1 pound smoked sausage, halved and cut into 1/4-inch slices
- 1/2 pound uncooked shrimp (31–40 per pound), peeled and deveined
- Hot cooked rice
Instructions
- Prepare the ingredients: chop the celery, green peppers, onion, and garlic. Cube the chicken and slice the sausage.
- In a 5-quart slow cooker, combine the undrained diced tomatoes, broth, and tomato paste. Stir to mix well.
- Add chopped celery, green peppers, onion, minced garlic, and all seasonings. Mix until combined.
- Stir in the chicken and sausage, ensuring all the meat is coated with the sauce and vegetables.
- Cover and set the slow cooker to low. Cook for 4 to 6 hours or until chicken is no longer pink.
- After 4 to 6 hours, add peeled and deveined shrimp to the cooker, stirring gently. Cover again.
- Cook for another 15 to 30 minutes or until the shrimp turn pink and are cooked through.
- Serve the jambalaya over hot cooked rice.
Notes
Feel free to customize this dish with additional vegetables or spices according to your taste.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Southern
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Jambalaya, Southern Cooking, Slow Cooker Recipes, One-Pot Meal