Crock Pot Chicken, Sausage and Shrimp Jambalaya Recipe
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This is a delicious slow cooker jambalaya, consisting of chicken, sausage, rice, tomatoes and shrimp. The cooked rice and prawns are added just before the dishes have finished cooking.
For the recipe, use a spicy andouille'i dish or a lighter Polish sausage. Or use other types of smoke, such as chicken or turkey.
Because it contains tomato, it is more Creole jambalaya than Cajun. The rice is cooked separately to ensure it is cooked properly; cook it the day before if you prefer. Possibly different Vegetable Recipes with a little to suit your taste. Ham is also a good side dish or have turkey instead of chicken.
What you need
1 pound chicken breasts (or tenders, boneless, cut into 1-inch cubes) 8 ounces smoked sausage (sliced) 1/2 chopped onion 2 ribs celery (sliced) 1 green pepper (chopped) 1 (28 ounces) crushed tomatoes 1 cup chicken broth 1/2 cup dry white wine 2 teaspoons dried oregano 2 teaspoons dried parsley 2 teaspoons Cajun seasoning 1 teaspoon cinnamon pepper 1 pound shrimp , cooked 2 cups long grain rice , cooked
How to make it
Combine chicken, sausage, chopped peppers and chopped onions in slow cooker. Add tomatoes, chicken broth, wine, oregano, parsley, Cajun seasoning and pepper; stir gently. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. About 20 to 30 minutes before the dish is ready, add the fried shrimp and hot cooked rice; heat thoroughly. Serve with a cup of peeled French bread or cornstarch. Nutrition Facts (per serving) Calories 420 Total fat 15 g Saturated fat 5 g Saturated fat 6 g Cholesterol 176 mg Sodium 635 mg Carbohydrate 32 g Fiber 4 g Protein 35 g (The nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)
