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Slow cooked jambalaya

Slow cooked jambalaya

By Charlotte Luk

30’ Prep time

330’ Cook time

360’ Total time

589 Calories

6 Serving

Charlotte Luk 0 Followers

Step by Step

Step 1

Combine all ingredients (excluding shrimp) in an 8 qt slow cooker.

Step 2

Stir well until fully mixed, then cover the slow cooker and cook on low for 5 hours.

Step 3

Add shrimp and cook for an additional 30 minutes on low.

Step 4

Stir in cooked rice and serve warm.

Ingredient

Tomatoes

2 2
Bay leaves

4 4
Chicken breasts

2 2
Medium red onion

1 1
Salt

1 teaspoon 1 teaspoon
Cayenne pepper

2 teaspoons 2 teaspoons
Garlic

3 cloves 3 cloves
Dried oregano

1.5 teaspoons 1.5 teaspoons
Dried basil

2 teaspoons 2 teaspoons
Black pepper

1 teaspoon 1 teaspoon
Worcestershire sauce

0.5 teaspoon 0.5 teaspoon
Celery ribs

3 3
Jalapeñoes

2 2
Shrimp

1 lb 1 lb
Tomato paste

1 can 1 can
Chicken stock

12 oz 12 oz
Slap ya mama cajun seasoning

1 teaspoon 1 teaspoon
Andouille sausage

1 lb 1 lb
Okras

4 4
Green bell pepper

1 1
Fresh parsley

1 tablespoon 1 tablespoon
White rice

1.5 cups 1.5 cups

Amount Per Serving
	calories	589kcal
	carbohydrates	47g
	fat	24g
	fiber	4g
	protein	47g
	sugar	7g

View nutrition facts

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