Slow Cooker Jambalaya
Serves: 6
Weight Watchers Info: 10 per serving (8 PointsPlus if you substitute lean smoked turkey sausage for the andouille)
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • ½ pound andouille sausage, diced
  • 1 (28-ounce) can diced tomatoes
  • 1 medium onion, chopped
  • 5 cloves garlic, chopped (our addition; not in original recipe)
  • 1 green bell pepper, seeded and chopped (we used 2 Anaheim peppers)
  • 1 stalk celery, chopped
  • 1 cup reduced-sodium chicken broth
  • 2 teaspoons dried oregano
  • 2 teaspoons Cajun or Creole seasoning
  • 2 teaspoons cayenne pepper (our addition; not in original recipe. Less (or none) if you don't like heat)
  • 2 teaspoon hot sauce (originally recipe calls for just 1 teaspoon)
  • 2 bay leaves
  • ½ teaspoon dried thyme
  • 1 pound frozen raw shrimp, thawed and peeled
  • 3 cups cooked rice (we use brown rice)
  1. In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, garlic and chicken broth. Stir in oregano, Cajun seasoning, cayenne pepper, hot sauce, bay leaves, and thyme.
  2. Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.
Recipe by The Taste Place at