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Slow-Cooked Jambalaya with Rice

Slow-Cooked Jambalaya with Rice

Okra, peppers and fire-roasted tomatoes along with chicken, shrimp and smoked sausage cook in a slow-cooker for a jambalaya served over brown rice.



  1. Spray inside of 3 to 4-quart slow cooker with cooking spray.
  2. Layer, in order, the chicken, Cajun seasoning, oregano, okra, onion, celery, bell pepper, jalapeño and undrained tomatoes in slow cooker.
  3. Add broth.
  4. Cover; cook on LOW 6 to 8 hours.
  5. About 30 minutes before serving, add frozen shrimp and sausage to slow cooker; stir gently. Increase to HIGH; cover and cook until shrimp and sausages are hot.
  6. Serve jambalaya over rice in individual shallow bowls.
  7. Serve with hot sauce, if desired.

Prep Time 8 1/2 minutes
Total Time 8 house
Makes: 8 servings (1 cup jambalaya and 3/4 cup rice each)

If a thicker, 'saucier' jambalaya is desired, stir in 1/4 cup instant mashed potato flakes just before adding the shrimp and sausage.

* To make 1 tablespoon salt-free Cajun seasoning, combine 3/4 teaspoon paprika, 3/4 teaspoon ground black pepper, 1/2 teaspoon garlic powder, 1/8 to 1/4 teaspoon ground red pepper, 1/4 teaspoon dried thyme, 1/4 teaspoon dried oregano, 1/4 teaspoon onion powder and a dash of dried mustard.

Nutrition Information Per Serving: 337 Calories 7g Total Fat 23g Protein

Recipe and photo credit: ConAgra Foods.


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