WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Tuesday, September 11, 2012

EASY SLOW-COOKER JAMBALAYA

Since I don't like Jambalaya and never make it, I borrowed this recipe for you today.

Easy Slow-Cooker Jambalaya


Servings:8 Servings Prep Time:20 minutes Cook Time:5 hours

Nutritional Info

Ingredients

  • 2 pounds boneless, skinless chicken thighs
  • 1 pound 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 cloves garlic, chopped
  • 2 cups chicken broth
  • 1 tablespoon Cajun or Creole spice mix
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 pound extralarge shrimp, peeled and deveined
  • 1 3/4 cups long-grain rice
  • Parsley, optional
Amount Per Serving
  • sodium:621 mg
  • fiber:2 g
  • calories:457
  • cholesterol:216 mg
  • protein:43 g
  • saturated fat:7 g
  • fat:22 g
  • carbohydrate:19 g

directions

    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.
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