Slow Cooker Chicken And Shrimp Jambalaya Food
SLOW COOKER CHICKEN, SAUSAGE, AND SHRIMP JAMBALAYA
Chicken, smoked sausage, and cooked shrimp come together nicely in this spicy Cajun rice dish.
Time 6h20m
Yield 8
Number Of Ingredients 13
Steps:
- Cut the chicken into cubes. Slice the smoked sausage. Add both to the crock pot. Add the tomatoes, onion, bell pepper, broth, wine, oregano, parsley, Cajun seasoning and cayenne pepper to the crock pot and stir gently to combine. Cover the crock pot and cook on low for 6 hours or until chicken is cooked. Turn heat to high and stir in the cooked rice and shrimp. Cook for 15 minutes longer or until shrimp is heated through.
Nutrition Facts :
COLLEEN'S SLOW COOKER JAMBALAYA
This recipe came about from a lot of experimenting over the years. My family and friends like this version the best. Serve over cooked rice.
Provided by Colleen Murtaugh
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 8h20m
Yield 12
Number Of Ingredients 13
Steps:
- In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
- Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.
Nutrition Facts : Calories 234.6 calories, Carbohydrate 6.1 g, Cholesterol 98.9 mg, Fat 13.6 g, Fiber 1.4 g, Protein 20.2 g, SaturatedFat 4.4 g, Sodium 687.6 mg, Sugar 2.8 g
SLOW COOKER SHRIMP & SAUSAGE JAMBALAYA
This is very easy and wonderful to come home to after a long day at work. Even after cooking for 8 hours the vegetables are crisp and tasty. I use 1 tablespoon bayou blast (emeril) instead of red pepper sauce and turkey kielbasa for the sausage. I cook my rice in a rice-cooker. My teenagers say it is the best meal that I make. What an easy & tasty dinner this is!
Provided by MA HIKER
Categories One Dish Meal
Time 8h30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Mix all ingredients except shrimp and rice in a large slow cooker.
- Cover and cook on low setting 7 to 8 hours (or high for 3 to 4 hours).
- Stir in shrimp. Cover and cook on high heat about 1/2 hour or until shrimp are pink and firm.
- Serve with rice.
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