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Dine-In: Friday Night Slow-Cooker Jambalaya

Slow-Cooker JambalayaIf you’ve read many of the blogs on the Brookshire’s site, then you know that we all have come to have great affection for our slow cookers. It’s the working parent’s answer to getting dinner on the table soon after we all get home, and these days, there are tons of new recipes that make slow cooking a whole new way of cooking that doesn’t involve cream of mushroom soup every time!

There are all kinds of recipes on the internet for modernized slow cooking, from healthier choices to chocolate pudding cakes and everything else you can think of in between. This recipe for Slow-Cooker Jambalaya is one of my teenage sons’ favorites because they love the chicken and  smoked sausage, and along with the rice, the jambalaya seems to fill them up if only for a while!

The last thing you do when you get home from work is add the rice, and 30 minutes later you can have dinner on the table and everyone happy. Easy and delicious for your family’s winter weeknight table.


Slow-Cooker Jambalaya
Serves 6

2 lbs boneless, skinless chicken breasts
1 lb smoked sausage, cut into 2-inch slices
1 large onion, chopped
1 large green bell pepper, seeded and chopped
3 stalks celery, chopped
1 (28 oz) can diced tomatoes, with juice
3  garlic cloves, minced
2 cups chicken broth
1 Tbs Cajun or creole spice mix
1 tsp dried thyme
1 tsp dried oregano
1 lb large shrimp, peeled and deveined
1 3/4 cups long-grain white rice
Chopped fresh parsley, for garnish

Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart) slow cooker. Cook on low for 5 hours. Add shrimp and rice; raise heat to high and cook for 30 minutes more. Sprinkle with chopped parsley, if desired.

Nutritional Information: Calories Per Serving: 861, Total Fat: 34 g, Sodium 1064 mg, Carbohydrates 55 g, Protein: 80 g

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Posted in: Cooking, Dine In

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