Slow-Cooker Jambalaya

Slow-Cooker Jambalaya

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From: Diabetic Living Magazine

This hearty jambalaya is bursting with chicken, smoked turkey sausage, and shrimp. It takes just 25 minutes to prep in the morning and then your slow cooker will work its magic and deliver a tasty meal at the end of the day.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 pound boneless, skinless chicken breast, cut into bite-size pieces
  • 4 ounces smoked turkey sausage, chopped
  • 3 cups chopped fresh collard greens (see Tip)
  • 1¼ cups chopped green bell pepper
  • 2 stalks celery, thinly sliced (1 cup)
  • ¾ cup chopped onion
  • 1 (28 ounce) can no-salt-added crushed tomatoes, undrained
  • 1 tablespoon quick-cooking tapioca
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme, crushed
  • 1 teaspoon crushed red pepper
  • 8 ounces frozen peeled and deveined medium shrimp, thawed
  • 2 cups hot cooked brown rice
  • Chopped fresh parsley

Preparation

  • Prep

  • Ready In

  1. Combine chicken, sausage, collard greens, bell pepper, celery, and onion in a 3½- or 4-quart slow cooker. Stir in tomatoes, tapioca, garlic, thyme, and crushed red pepper.
  2. Cover and cook on Low for 5 to 6 hours or on High for 2½ to 3 hours.
  3. If using low setting, turn to High. Stir in shrimp. Cover and cook for 30 minutes more or until shrimp are opaque. Serve over hot cooked brown rice. Sprinkle with parsley.
  • Tip: Rinse collard greens well and remove any tough stems or ribs before chopping.
  • Equipment: 3½- or 4-quart slow cooker

Nutrition information

  • Serving size: 1⅓ cups chicken mixture and ⅓ cup rice
  • Per serving: 292 calories; 5 g fat(1 g sat); 5 g fiber; 32 g carbohydrates; 29 g protein; 58 mcg folate; 108 mg cholesterol; 9 g sugars; 2,695 IU vitamin A; 55 mg vitamin C; 128 mg calcium; 3 mg iron; 536 mg sodium; 559 mg potassium
  • Nutrition Bonus: Vitamin C (92% daily value), Vitamin A (54% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 3 lean protein, 2 vegetable, 1½ starch

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