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Crockpot Jambalaya

 
Crockpot Jambalaya
76

Jambalaya for your slow cooker.

Yield

6

servings

Prep

15

min

Cook

8

hrs

Ready

8

hrs

 

Ingredients

1 ½ pounds andouille
or other spicy sausage, cut into chunks
*
3 stalks celery
sliced
*
1 pound chicken thighs, boneless, skinless
cut into one inch pieces, skinless and boneless
1 each onions
chopped
3 cloves garlic
minced
28 ounces tomatoes
1 tablespoon sugar
teaspoon black pepper
*
1 each green bell peppers
one inch dice
2 teaspoons red hot pepper sauce
to taste
teaspoons cayenne pepper
*
½ teaspoons thyme
dried leaves
*
½ teaspoons basil
dried leaves
*
½ cup orzo pasta
*
1 pound shrimp

Directions

In a skillet or saucepan, cook the sausage (cut into one inch pieces) until most of the fat has been rendered. Drain the discard the fat.

Add the sausage and all other ingredients other than the pasta and shrimp into a crockpot or slow cooker.

Cover and cook on LOW setting for about 6 hours or until the chicken is cooked through.

Turn heat to HIGH, add the orzo, stir and cook for 15 minutes.

Add the shrimp, stir and allow to cook another 3 to 5 minutes until heated through.

Your cooking time may vary depending on the temperature of your slow cooker.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 299g (10.5 oz)
Amount per Serving
Calories 29437% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 210mg 70%
Sodium 232mg 10%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 8%
Sugars g
Protein 70g
Vitamin A 25% Vitamin C 56%
Calcium 6% Iron 21%
* based on a 2,000 calorie diet How is this calculated?

 

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