Hands On: 20 minutes
Total Time: 8 hours 20 minutes
Slow-Cooked Jambalaya with Rice from Hunt's® combines okra, peppers and fire-roasted tomatoes with chicken, shrimp and smoked sausage cook in a slow-cooker for a jambalaya served over brown rice.
INGREDIENTS
PAM® Original No-Stick Cooking Spray 3/4 pound boneless skinless chicken thighs, cut into pieces 1 tablespoon salt-free Cajun seasoning 1 teaspoon dried oregano 2 cups frozen cut okra 3/4 cup chopped white onion 1/2 cup chopped celery 1/2 cup chopped green bell pepper 1 tablespoon finely chopped jalapeno pepper (1 tablespoon = 1 small) 2 cans (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained 3/4 cup reduced-sodium chicken broth 6 ounces frozen cooked small shrimp without tail (6 oz = about 20 small) 4 ounces turkey smoked sausage, split in half lengthwise and cut into 1/2-inch slices 6 cups hot cooked brown rice Hot pepper sauce, optional To make 1 tablespoon salt-free Cajun seasoning, combine 3/4 tsp paprika, 3/4 tsp ground black pepper, 1/2 tsp garlic powder, 1/8 to 1/4 tsp ground red pepper, 1/4 tsp dried thyme, 1/4 tsp dried oregano, 1/4 tsp onion powder and a dash of dried mustard.PREPARATION:
- Spray inside of 3 to 4-quart slow cooker with cooking spray. Layer, in order, the chicken, Cajun seasoning, oregano, okra, onion, celery, bell pepper, jalapeño and undrained tomatoes in slow cooker. Add broth.
- Cover; cook on LOW 6 to 8 hours.
- About 30 minutes before serving, add frozen shrimp and sausage to slow cooker; stir gently. Increase to HIGH; cover and cook until shrimp and sausage are hot.
If a thicker, 'saucier' jambalaya is desired, stir in 1/4 cup instant mashed potato flakes just before adding the shrimp and sausage.
- Serve jambalaya over rice in individual shallow bowls. Serve with hot sauce, if desired.