Slow Cooker Jambalaya Stew
Slow Cooker Jambalaya with juicy chunks of chicken, smoked sausage, and shrimp cook low and slow in traditional, flavorful seasoning and spices for an easy one-pot meal. Top your next bowl of Slow Cooker Jambalaya with a fried egg for a truly impressive, and equally easy, meal loved by the whole family.
Servings: 8 servings
Into the bowl of a large slow cooker, combine the chicken, sausage, onion, celery, bell pepper, Roma tomatoes, garlic, Worcestershire sauce, and soy sauce. Mix to combine. Add the Creole/Cajun seasoning, salt, crushed red pepper, dried oregano, and garlic powder, mixing to combine. Top with the bay leaves and low sodium chicken broth.
Cover and cook on low for 8 hours, or high for 4-5 hours.
Remove lid, remove bay leaves, and stir in the uncooked shrimp and cooked rice. Allow Jambalaya to cook until shrimp are pink and cooked through (approximately 5-10 minutes).
Serve each bowl topped with fresh topped parsley, green onion, and a fried egg, if desired. Enjoy!
Calories: 371kcal | Carbohydrates: 24g | Protein: 27g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 201mg | Sodium: 1571mg | Potassium: 571mg | Fiber: 1g | Sugar: 3g | Vitamin A: 645IU | Vitamin C: 13.5mg | Calcium: 123mg | Iron: 2.7mg