Chicken and Sausage Jambalaya

Add something flavorful to your French cuisine night! Serve this chicken and sausage jambalaya dinner slow cooked to perfection.

  • Prep Time 15 min
  • Total Time 8 hr 30 min
  • Servings 10

Ingredients

2
large onions, chopped (2 cups)
1
large green bell pepper, chopped (1 1/2 cups)
2
medium stalks celery, chopped (1 cup)
2 1/2
pounds boneless, skinless chicken thighs
1
tablespoon Cajun seasoning
1
pound fully cooked Polish sausage links, cut into 1 1/2-inch pieces
1
can (28 ounces) diced tomatoes, undrained
1
can (14 ounces) chicken broth
1
package (14 ounces) instant long-grain rice
  • 1 Place onions, bell pepper and celery in 5- to 6-quart slow cooker. Top with chicken; sprinkle with Cajun seasoning. Top with sausage, tomatoes and broth.
  • 2 Cover and cook on low heat setting 8 to 10 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.
  • 3 Gently stir uncooked rice into chicken mixture. Cover and cook on low heat setting about 15 minutes or until rice is tender. Jambalaya will hold on low heat setting up to 1 hour.

Expert Tips

Andouille sausage, a spicy smoked sausage, is often used in Cajun cooking. It may be used as a substitute for the Polish sausage in this recipe.

If you prefer more "heat," sprinkle red pepper sauce on this Cajun favorite just before serving. You can also top with fresh parsley for added color.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
525
(
Calories from Fat
200),
% Daily Value
Total Fat
22g
22%
(Saturated Fat
8g,
8%
),
Cholesterol
95mg
95%;
Sodium
830mg
830%;
Total Carbohydrate
47g
47%
(Dietary Fiber
2g
2%
),
Protein
35g
35%
;
% Daily Value*:
Iron
26%;
Exchanges:
3 Starch;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.