The three-pepper homemade Cajun seasoning adds lots of fiery flavor to this slow-cooker version of jambalaya. We've used no-salt-added and reduced-sodium products to create a healthier main dish.

Source: Midwest Living
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Chicken and Shrimp Jambalaya

Ingredients

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Directions

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  • Cut chicken into 3/4-inch pieces. In a 4-quart slow cooker, combine chicken, celery, onion, undrained tomatoes, broth, tomato paste, Homemade Salt-Free Cajun Seasoning, garlic and salt.

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  • Cover and cook on low-heat setting for 4 1/2 to 5 1/2 hours or on high-heat setting for 2 1/4 to 2 3/4 hours.

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  • If using low-heat setting, turn to high-heat setting. Stir in uncooked rice and sweet pepper. Cover and cook about 30 minutes more or until most of the liquid is absorbed and rice is tender.

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  • Before serving, thaw shrimp, if frozen. Stir shrimp and parsley into chicken mixture. If desired, garnish each serving with celery leaves.

*

If desired, leave the tails on the shrimp.

For Easy Cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts (Chicken and Shrimp Jambalaya)

238 calories; 3 g total fat; 1 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 123 mg cholesterol; 465 mg sodium. 754 mg potassium; 23 g carbohydrates; 4 g fiber; 6 g sugar; 30 g protein; 0 g trans fatty acid; 554 IU vitamin a; 24 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 10 mg niacin equivalents; 1 mg vitamin b6; 26 mcg folate; 0 mcg vitamin b12; 68 mg calcium; 2 mg iron;

Homemade Salt-Free Cajun Seasoning

Ingredients

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Directions

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  • In a small bowl stir together onion powder, garlic powder, white pepper, paprika, black pepper, and cayenne pepper.

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