1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef or chicken broth
1 can (6 ounces) tomato paste
3 celery ribs, chopped
2 medium green peppers, chopped
1 medium onion, chopped
5 garlic cloves, minced
3 teaspoons dried parsley flakes
2 teaspoons dried basil
1-1/2 teaspoons dried oregano
1-1/4 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 teaspoon hot pepper sauce
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 pound smoked sausage, halved and cut into 1/4-inch slices
1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined
Hot cooked rice
1In a 5-qt. slow cooker, combine tomatoes, broth and tomato paste. Stir in celery, green peppers, onion, garlic, seasonings and pepper sauce. Stir in chicken and sausage.
2Cover and cook on low for 4-6 hours or until chicken is no longer pink. Stir in shrimp; cover and cook 15 to 30 minutes longer or until shrimp turn pink. Serve with rice.
Prize Winning Recipe
Total Time
Prep: 35 Min. Cook: 4-1/4 Hours
This low-effort slow-cooker jambalaya recipe features chicken, shrimp, and andouille sausage, various vegetables, bold flavors and plenty of spice. It's the ultimate one-pot meal any time of year.
Nutrition Facts
1 cup jambalaya: 230 calories, 13g fat (5g saturated fat), 75mg cholesterol, 1016mg sodium, 9g carbohydrate (5g sugars, 2g fiber), 20g protein.