Slow Cooker Jambalaya
Creole flavor in a simple slow cooker dinner
Servings: 8 Servings
Ingredients
- 1 large yellow onion, diced
- 2 ribs of celery, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 cloves garlic, finely minced
- 28 oz canned diced tomatoes
- 1 tbsp dried oregano
- 3/4 tsp dried thyme
- 1 tbsp creole seasoning
- 3 bay leaves
- 1 lb andouille sausages, sliced
- 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
- 1 lb shrimp, peeled and deveined
- 12 oz frozen okra
- 2.5 cups uncooked white rice
Instructions
- Prepare a slow cooker and add onions, celery, bell peppers, garlic, tomatoes, oregano, thyme, Creole seasoning, bay leaves, sausages, and chicken. Stir to combine, cover, and cook on low for 6-8 hours or high for 4 hours.
- Add in shrimp and okra and cook for another 30-45 minutes until shrimp is cooked through (pink and opaque) and okra is tender. Taste for seasoning and adjust as needed.
- In the meantime, cook the rice according to the directions on the package. To serve, spoon rice into bowls and top with the jambalaya.
Notes
- You can also use cooked shrimp for this recipe. Add to slow cooker and cook until just heated through.
- This saves well and is an excellent leftover meal.
- Chop the onion, celery, and bell peppers up to 5 days in advance and store in an airtight container in the refrigerator.
- Slice the sausages and cut the chicken into pieces up to 2 days in advance. Store in an airtight container in the refrigerator.
Nutrition
Calories: 557kcal | Carbohydrates: 58g | Protein: 40g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 176mg | Sodium: 746mg | Potassium: 1040mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1263IU | Vitamin C: 53mg | Calcium: 147mg | Iron: 3mg
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