Slow Cooker Chicken and Sausage Jambalaya
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A healthier jambalaya with chicken, sausage, and brown rice cooked in a slow cooker. Aromatic with herbs and Worcestershire, but not overly spicy. An easy, flavorful one-pot meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 12 ounces browned ground sausage or cajun andouille smoked sausage, sliced
- 1 cup diced onion
- 2 ½ cups boiling chicken broth
- 2 cups uncooked brown rice
- 1 ½ pounds raw boneless skinless chicken breasts or thighs, cut into bite size pieces
- 1 tsp salt
- ¾ tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried basil
- ¼ tsp cayenne pepper
- 1 cup sliced celery
- 1 green bell pepper, diced
- 1 Tbsp minced garlic
- 1 Tbsp worcestershire sauce
- 1 (15 oz) can diced fire roasted tomatoes
- 1 (8 oz) can tomato sauce
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 993mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 699mg
- Calcium
- 62mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 993MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.