Dinner
Slow-Cooker Jambalaya
Juicy chicken and smoky turkey sausage mingle with tender collard greens and sweet peppers in a spiced tomato broth that clings to every grain of rice. Plump shrimp finish the dish with a burst of briny sweetness.
- Total
- 6 hr 55 min
- Prep
- 25 min
- Cook
- 6 hr 30 min
- Serves
- 6
Nutrition per Serving
- Calories
- 292
- Protein
- 29g
- Carbs
- 32g
- Fat
- 5g
- Fiber
- 5g
- Sugar
- 9g
- Sodium
- 536mg
Ingredients
- 1 lb boneless, skinless chicken breast, cut into bite-size pieces
- 4 oz smoked turkey sausage, chopped
- 3 cup chopped fresh collard greens (see Tip)
- 1 1/4 cup chopped green bell pepper
- 2 stalks celery, thinly sliced (1 cup)
- 3/4 cup chopped onion
- 1 (28 ounce) can no-salt-added crushed tomatoes, undrained
- 1 tbsp quick-cooking tapioca
- 4 clove garlic, minced
- 1 tsp dried thyme, crushed
- 1 tsp crushed red pepper
- 8 oz frozen peeled and deveined medium shrimp, thawed
- 2 cup hot cooked brown rice
- Chopped fresh parsley
Instructions
- Combine chicken, sausage, collard greens, bell pepper, celery, and onion in a 3 1/2- or 4-quart slow cooker. Stir in tomatoes, tapioca, garlic, thyme, and crushed red pepper.
- Cover and cook on Low for 5 to 6 hours or on High for 2 1/2 to 3 hours.
- 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.