You are here

Jambalaya

Jambalaya

Nutrition Facts
  • cal. (kcal) 167
Jambalaya
  • Makes: 8 servings
  • Prep: 10 mins
  • Cook: 4 hrs 15 mins on HIGH 6-1/4 hours on LOW
  • 0
  • 1
  • 2
  • 3
  • 4
by 4 people
add your rating thank you for rating | add a comment

Ingredients

Shop Recipes ▾
  • 1 medium-size onion, chopped
  • 2 stalks celery, cut into 1/4-inch slices
  • 1 14 1/2 - ounce can can no-salt-added diced tomatoes
  • 2 cups low-sodium chicken broth
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/2 pound light kielbasa, cut into 1/2-inch slices
  • 1/4 teaspoon cayenne pepper
  • 1 small green pepper, seeded and chopped
  • 1/2 pound large shrimp, peeled and deveined
  • 2 cups frozen cut okra
  • 1/2 teaspoon Cajun seasoning
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • Dash hot pepper sauce
  • Hot cooked white rice (optional)

Directions

  1. In a 4- to 6-quart slow cooker, stir onion, celery, tomatoes, broth, chicken, kielbasa and cayenne together. Cover and cook on HIGH for 3 hours or LOW for 5 hours.
  2. Stir in the green pepper, shrimp, okra and Cajun seasoning and cook for 1 hour or until shrimp is cooked through.
  3. Remove 1/4 cup of liquid from the slow cooker and place in a small bowl; stir cornstarch into liquid. Stir back into bowl and cook an additional 15 minutes or until thickened. Stir in salt and hot sauce; serve with rice, if desired.

Nutrition Information for Jambalaya

Servings Per Recipe: 8
PER SERVING: 167 cal., 6 g total fat (2 g sat. fat), 94 mg chol., 425 mg sodium, 8 g carb. (2 g fiber), 19 g pro.

Love it? Share now!

Comments

Loading comments...