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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Credit: Kritsada Panichgul

Recipe Summary

prep:
20 mins
slow-cook:
5 hrs
total:
5 hrs 20 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

  • 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

238 calories; fat 3g; cholesterol 123mg; saturated fat 1g; carbohydrates 23g; mono fat 1g; insoluble fiber 4g; sugars 6g; protein 30g; vitamin a 554.3IU; vitamin c 24.4mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 10.4mg; vitamin b6 0.8mg; folate 26mcg; vitamin b12 0.2mcg; sodium 465mg; potassium 754mg; calcium 68mg; iron 1.6mg.
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