The Recipe Critic · by Alyssa Rivers★ 4.6 (121)
Slow Cooker Jambalaya
NUTRITION · PER SERVING190M COOK
CAL 18%·PRO 78%
CARBS 27G30% OF CAL
2G FIBER5G SUGAR20G OTHER
FAT 11G26% OF CAL
3G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A slow-cooker jambalaya with chicken, sausage, and shrimp in a bold, spiced tomato broth served over rice. Minimal prep, deep Cajun flavor.
maincajunbowlchickenporkshellfish⏲️ slow cookerdairy freegluten free
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Nutrition & ingredients
Ingredients
serves 8- 2 cubed chicken breasts (skinless, boneless)
- 1 pound sliced andouille sausage
- 1 (28-ounce) can diced tomatoes
- 1 large chopped onion
- 2 stalks thinly sliced celery
- 1 finely chopped red bell pepper
- 2 cups chicken broth
- 1 tablespoon tomato paste
- ½ teaspoon dried thyme
- 2 teaspoons dried oregano
- 1 tablespoon Cajun seasoning
- ½ teaspoon cayenne pepper
- 1 cup uncooked long-grain rice ((see notes*))
- 1 pound raw shrimp (13-15 count)
At a glance
PER SERVING · TIME 190M
CAL 18%·PRO 78%
CARBS 27G30% OF CAL
2G FIBER5G SUGAR20G OTHER
FAT 11G26% OF CAL
3G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 3h
- Sodium
- 1044mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 544mg
- Calcium
- 96mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1044MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.