Delicious Living
  • 1 tablespoon olive oil
  • 8 ounces boneless, skinless chicken breast, cut into 1 1/2-inch pieces
  • 1 large green bell pepper, cored and chopped
  • 1 small red onion, chopped
  • 2 stalks celery, diced
  • 2 teaspoons bottled chopped garlic
  • 1 28-ounce can diced tomatoes, with juice
  • 1 8-ounce can no-salt-added tomato sauce
  • 1 cup low-sodium chicken broth
  • 2 bay leaves
  • 1/2 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/4 -1/2 teaspoon cayenne pepper
  • 3/4 cup brown rice
  • 1 pound medium raw shrimp, shelled and deveined (fresh or frozen and thawed)
  • 2 tablespoons finely chopped Italian parsley

Spicy Cajun Jambalaya

Lisa Turner | Delicious Living
  • Prep Time: 16 mins
  • Serves: 6 people
  • Calories per serving: 291

Prep tips: For variety, add oysters or chicken sausage, or stir in chopped greens when you add the shrimp. If your slow cooker is an older model, use a slightly higher temp to be sure the rice cooks completely. Serving tip: Pair with garlic bread to sop up the hearty sauce.

  1. Combine all ingredients except shrimp and parsley in a 4-quart slow cooker; stir to mix well. Cover and cook on high for 4 hours or low for 8 hours. Add shrimp and parsley, and cook for an additional 10 minutes. Season with salt and pepper.


Nutrition Facts Per Serving:
Calories: 291 calories
% fat calories: 18
Fat: 6g
Saturated Fat: 1g
Cholesterol: 141mg
Protein: 30g
Carbohydrate: 30g
Fiber: 4g
Sodium: 455mg


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