SLOW COOKER JAMBALAYA

Jambalaya is a Cajun-style rice dish made with meat, tomatoes and the “holy trinity” of onion, celery and bell peppers. For this slow cooker version, we use chicken thighs and shrimp.

Yield: Serves 4.

SLOW COOKER JAMBALAYA

Ingredients

  • 1 lb (0.5 kg) boneless skinless chicken thighs, cubed
  • 1 1/2 cups sliced celery
  • 1 cup chopped onion
  • 1 cup diced green bell pepper
  • 3 cloves garlic, finely chopped
  • 1 can (28 oz/796 mL) crushed tomatoes
  • 1 tbsp granulated sugar
  • 1/2 tsp basil, crumbled
  • 1/2 tsp oregano, crumbled
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1/4 tsp hot pepper sauce
  • 1/2 cup orzo
  • 1 lb (500 g) frozen cooked medium shrimp, thawed, rinsed and tails removed

Directions

  1. Combine all ingredients except orzo and shrimp in a 4 quart slow cooker. Cover and cook on low heat setting until vegetables are softened, about 6 - 7 hours.
  2. Increase to high heat setting. Stir in orzo. Cover and cook until orzo is tender, about 15 - 20 minutes.
  3. Pat shrimp dry with paper towels. Stir shrimp into slow cooker. Cover and cook until shrimp are heated through, about 5 minutes.
Nutritional analysis per serving:

422 calories, 6.3 g fat, 50.2 g protein, 44 g carbohydrate, 6.7 g fibre, 1186 mg sodium

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