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Slow Cooker Jambalaya

By December 22, 2017Dinner, Healthy Holiday, Lunch
Slow Cooked Jambalaya
Serves 6
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  1. 1 pound nitrate free turkey sausage, cut into1.5" slices
  2. 1 pound chicken breast, cut into 1-inch pieces
  3. 1/2 pound shrimp, peeled and deveined
  4. 1 1/2 cups uncooked brown rice, rinsed well
  5. 1 (14.5-ounce) jar diced tomatoes with juices
  6. 2.5 cups vegetable, or chicken broth/stock
  7. 1 (8-ounce) jar organic tomato sauce
  8. 2 bay leaves
  9. 1 1/2 tsp dried oregano
  10. 1/2 tsp sea salt, or to taste
  11. 1 tsp Worcestershire sauce
  12. 1/2 tsp cayenne pepper
  13. 1 Tbsp smoked paprika
  14. 1 medium yellow onion, diced
  15. 4 cloves fresh garlic, minced
  16. 1 green bell pepper, seeded and chopped
  17. 2 celery ribs, chopped
  18. a small bunch of fresh parsley, chopped
  1. Place all the ingredients (except shrimp and parsley) in a 6 quart slow cooker and stir to combine.
  2. Cover and cook on LOW 4-5 hours or on HIGH for 2-3 hours.
  3. Stir in parsley and shrimp. If all the liquid is absorbed add 1 additional cup of broth. Cover crock pot and cook on LOW for an additional 30 minutes or until shrimp and chicken are cooked through.
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