Crock-Pot Loaded Jambalaya
Total time
Author: Christy Gossett
Recipe type: Crock-Pot
- 1 lb cooked chicken
- 1 lb cooked turkey sausage
- 1 lb cooked frozen salad shrimp
- 2 cups white rice
- 14 oz low sodium chicken broth
- 1 small onion, chopped
- 2 ribs celery, chopped
- 1 red bell pepper, chopped
- 1 medium tomato, diced
- 1 bay leaf
- 1 tsp cayenne pepper
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp ground black pepper
- 1 tsp low sodium Worcestershire sauce
- Pour the chicken broth in the Crock Pot.
- Stir in all of the spices, the bay leaf, and the Worcestershire sauce.
- Chop all of your vegetables and put them in the pot.
- Cut your chicken and sausage in to bite-sized pieces and put them in with the broth and vegetables.
- Add the shrimp.
- Stir in the rice.
- Simmer on low for 8 hours, or for 4 hours on low if you need a quicker meal solution.
Recipe by SoFabFood at https://sofabfood.com/crock-pot-loaded-jambalaya-low-sodium/
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