Okay, this is not technically a jambalaya, but it still tastes really good. It’s almost like a stew that you add rice to.
I found the base of this recipe here at Taste of Home and made changes.
A note on the sausage. Do NOT use an Italian sausage for this. If you don’t have andouille, then sub a kielbasa for it (use a turkey one for lower fat). These come from a regional sausage maker and are quite tasty (and spicy).
- One 15 ounce can of chicken broth.
- One 6 oz can of tomato paste
- One 15 oz can of diced tomatoes (with the juice)
- 3 ribs of celery, diced
- 1/4 to 1/2 cup of diced onion
- 1/2 cup diced green bell pepper
- 1 clove minced garlic
- 1 tablespoon of cajun seasoning
- 1 tablespoon of hot sauce (or less if you prefer – I used more!)
- 8 ounces of andouille sausage, sliced into rounds
- 16 ounces of chicken breast cut into bite-size pieces
- Hot cooked rice for serving
Bite size pieces:
In the crock pot (I have a 6 quart, but 4 would also work), add everything up to the meat into the slow cooker and stir well. Then add in the meat.
Here is the cajun seasoning we used.
One of John’s customers sent him this (she makes it).
Cover and cook on low for 4-5 hours. During the last 20 minutes of cook time, start the rice.
Here is the bowl to which I added a 1/2 cup of rice.
The leftovers were awesome, too! Reheated and it looks more like traditional jambalaya!
Laughing because I used the same bowl on both days to eat this, washed of course… You could certainly eat this as is without the rice as sort of a stew. It’s nice and spicy, too!
Nutrition: This made 5 large servings for us. Dividing the entire batch by 5 (between 1-1/4 and 1-1/2 cups) and you get:
210 calories, 7 grams of fat, 26 grams of protein, 8 grams of carbs and 2 grams of fiber. Of course, your mileage will vary depending on the sausage that you use.
Add 100 calories per serving if you add 1/2 cup of cooked rice.
This will be made again!