Chicken and Sausage Jambalaya for the Slow Cooker
- Yield: 12 servings
Ingredients
- 2pounds boneless, skinless chicken thighs, roughly chopped
- 1 (16-ounce) package smoked sausage or kielbasa, roughly chopped
- 2medium yellow onions, diced
- 1/2bunch green onions, chopped (white and green parts)
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 3 garlic cloves, minced
- 1 (28-ounce) can diced tomatoes
- 2cups reduced-sodium chicken broth
- 1tablespoon Toney Chachere's Original Creole Seasoning
- 1 1/2cups long-grain rice
- Fresh parsley, chopped (optional)
Instructions
- To prepare for the freezer: Place chicken and sausage in a large freezer bag. Place remaining ingredients, except rice and parsley, in another large bag. Place rice and a copy of this recipe in a small plastic bag. Label bags and tape together. Place in freezer.
- To cook: Remove bags from freezer and let thaw about 30 minutes. Empty the 2 large bags into a 6-quart slow cooker; cover and cook on LOW 8 hours. Add rice during the last hour of cooking. Spoon into bowls and top with fresh parsley, if using. Makes 5 quarts.
—Recipe by Karry Hosford
Nutritional Info *per serving
- Calories 370
- Fat 18g
- Cholesterol 130mg
- Sodium 870mg
- Carbohydrate 26g
- Fiber 1g
- Protein 25g
