Slow-Cooked Jambalaya with Rice

Okra, peppers and fire-roasted tomatoes along with chicken, shrimp and smoked sausage cook in a slow-cooker for a jambalaya served over brown rice.

Prep: 8 1/2 min | Total: 8 hr
Yield: 8 servings (1 cup jambalaya and 3/4 cup rice each)

Ingredients

PAM® Original No-Stick Cooking Spray
3/4 pound boneless skinless chicken thighs, cut into pieces
1 tablespoon salt-free Cajun seasoning*
1 teaspoon dried oregano
2 cups frozen cut okra
3/4 cup chopped white onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 tablespoon finely chopped jalapeno pepper (1 tablespoon = 1 small)
2 (14.5 ounce) cans Hunt's® Fire Roasted DicedTomatoes with Garlic, undrained
3/4 cup reduced-sodium chicken broth
6 ounces frozen cooked small shrimp without tail (6 ounces = about 20 small)
4 ounces turkey smoked sausage, split in half lengthwise and cut into 1/2 inch slices
6 cups hot cooked brown rice
Hot pepper sauce (optional)

Instructions

Spray inside of 3 to 4 quart slow cooker with cooking spray.
Layer, in order, the chicken, Cajun seasoning, oregano, okra, onion, celery, bell pepper, jalapeño and undrained tomatoes in slow cooker.
Add broth.
Cover; cook on LOW for 6 to 8 hours.
About 30 minutes before serving, add frozen shrimp and sausage to slow cooker; stir gently. Increase to HIGH; cover and cook until shrimp and sausages are hot.*
Serve jambalaya over rice in individual shallow bowls.
Serve with hot sauce, if desired.

Notes

* To make 1 tablespoon salt-free Cajun seasoning, combine 3/4 teaspoon paprika, 3/4 teaspoon ground black pepper, 1/2 teaspoon garlic powder, 1/8 to 1/4 teaspoon ground red pepper, 1/4 teaspoon dried thyme, 1/4 teaspoon dried oregano, 1/4 teaspoon onion powder and a dash of dried mustard.

If a thicker, 'saucier' jambalaya is desired, stir in 1/4 cup instant mashed potato flakes just before adding the shrimp and sausage.

Nutrition

Per serving: 337 Calories 7g Total Fat 23g Protein

Attribution

Recipe and photo used with permission from: Conagra Brands, Inc.