Chicken and Sausage Jambalaya

Posts: 11951
6/6/09 8:43 P

SLOW COOKER

5- to 6-quart



PREP TIME

15 minutes



COOK TIME

Low 8 to 10 hours



FINISHING COOK TIME

Low 15 minutes



HOLD TIME

Low up to 1 hour



10 servings (1 1/2 cups each)



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 oz) diced tomatoes, undrained

1 can (14 oz) chicken broth

1 package (14 oz) 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.



Ingredient substitutions: Andouille sausage, a spicy smoked sausage, is often used in cajun cooking. It may be used as a substitute for the polish sausage.



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



1 serving: calories 525 (calories from fat 200); fat 22g (saturated 8g); cholesterol 95mg; sodium 830mg; carbohydrate 47g (dietary fiber 2g); protein 35g



% daily value: vitamin a 8%; vitamin c 22%; calcium 8%; iron 26%



diet exchanges: 3 starch, 3 1/2 medium fat meat, 1/2 fat



carbohydrate choices: 3