Slow-cooker jambalaya
450 cals, 45p, 11c, 24f (per meal)
1 lbs (448g)
1 large (150g)
1 cup chopped (101g)
1 cup(s) (mL)
2 tsp, ground (4g)
2 tsp (1g)
2 tsp (5g)
1 tsp (2g)
4 dash, ground (1g)
1 lbs (454g)
1 lbs (454g)
1 28oz can (794g)
1 large (164g)
1
In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
2
Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.