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.

Sunday, August 4, 2024

EASY SLOW-COOKER JAMBALAYA

Since I do not eat or cook jambalaya, I borrowed this recipe for those of you who want jambalaya recipes.


Servings:8 ServingsPrep Time:20 minutesCook Time:5 hours

Nutritional Info

Ingredients

  • pounds boneless, skinless chicken thighs
  • pound smoked sausage, cut into 2-inch slices
  • large onion, chopped
  • large green bell pepper, seeded and chopped
  • stalks celery, chopped
  • (28 oz.) can diced tomatoes with juice
  • cloves garlic, chopped
  • cups chicken broth
  • tablespoon Cajun or Creole spice mix
  • teaspoon dried thyme
  • teaspoon dried oregano
  • pound extra large 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.
A File Photo 

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