Slow Cooked Jambalaya

Slow Cooked Jambalaya

4.6(21)

Cook Time
-
Total Time
-
Yield
6 servings

Ingredients

  • 2 tomatoes, diced
  • 12 oz chicken stock (340 g)
  • 1 can tomato paste
  • 4 bay leaves
  • 2 teaspoons dried basil
  • 1 ½ teaspoons dried oregano
  • 1 teaspoon Slap Ya Mama Cajun Seasoning
  • 1 teaspoon salt
  • ½ teaspoon worcestershire sauce
  • 2 teaspoons cayenne pepper, replace with 2 tsp of reaper pepper for extra spice
  • 1 teaspoon black pepper
  • 1 medium red onion, chopped
  • 1 green bell pepper, chopped
  • 3 celery ribs, sliced
  • 4 okras, sliced
  • 2 jalapeñoes, sliced
  • 3 cloves garlic, minced
  • 1 lb andouille sausage (425 g), sliced
  • 2 chicken breasts, cubed
  • 1 lb shrimp (425 g), peel and deveined
  • 1 ½ cups white rice (300 g), cooked according to package directions
  • 1 tablespoon fresh parsley, chopped

Nutrition Info

  • Calories 691
  • Fat 37g
  • Carbs 42g
  • Fiber 5g
  • Sugar 10g
  • Protein 44g

How to Make It

1. Step
Combine all ingredients (excluding shrimp) in an 8 qt slow cooker.
2. Step
Stir well until fully mixed, then cover the slow cooker and cook on low for 5 hours.
3. Step
Add shrimp and cook for an additional 30 minutes on low.
4. Step
Stir in cooked rice and serve warm.

Tags

Dairy-FreeHigh-FiberHigh-ProteinAmericanDinnerComfort FoodEasy

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