Spicy Cajun Jambalaya
| Servings | Prep Time |
| 6people | 16minutes |
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Ingredients
- 1tablespoon olive oil
- 8ounces boneless, skinless chicken breast, cut into 1 1/2-inch pieces
- 1 large green bell pepper, cored and chopped
- 1 small red onion, chopped
- 2stalks celery, diced
- 2teaspoons bottled chopped garlic
- 128-ounce can diced tomatoes, with juice
- 18-ounce can no-salt-added tomato sauce
- 1cup low-sodium chicken broth
- 2 bay leaves
- 1/2teaspoon dried thyme
- 1teaspoon dried oregano
- 1/4 -1/2teaspoon cayenne pepper
- 3/4cup brown rice
- 1pound medium raw shrimp, shelled and deveinedfresh or frozen and thawed
- 2tablespoons finely chopped Italian parsley
Instructions
- Combine all ingredients except shrimp and parsley in a 4-quart slow cooker; stir to mix well. Cover and cook on high for 4 hours or low for 8 hours. Add shrimp and parsley, and cook for an additional 10 minutes. Season with salt and pepper.
Recipe Notes
Nutrition Facts
Spicy Cajun Jambalaya
Amount Per Serving
Calories 291
* Percent Daily Values are based on a 2000 calorie diet.
| Nutrition Facts Per Serving: |
| Calories: 291 calories |
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| % fat calories: 18 |
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| Fat: 6g |
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| Saturated Fat: 1g |
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| Cholesterol: 141mg |
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| Protein: 30g |
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| Carbohydrate: 30g |
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| Fiber: 4g |
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| Sodium: 455mg |