INTRODUCING MEREDITH WHO WRITES ON BEHALF OF HUNT’S!
Slow-Cooked Jambalaya with Rice
Happy New Year! If you’re anything like me, you’re probably stuffed from all of your holiday goodies and looking to start off 2013 on a slightly lighter note food-wise. The only problem with trying to eat healthier in the winter is that healthy cooking just seems so much more difficult when it’s cold outside and all you want is something hot and hearty instead of something light and leafy! Luckily though, there’s one kitchen tool that makes cold-weather healthy eating incredibly easy: slow-cookers.
Eating healthy doesn’t mean sticking to salads for every meal; slow-cooker recipes make it easy to put nutritious meals on the table that can actually fill you up. The foods you throw in the crock pot in the morning cook in their own juices all day long instead of needing to cook up in butter or oil, meaning crockpot recipes, especially high-nutrient tomato recipes, tend to be pretty good for you while still tasting like hearty and delicious comfort foods.
This easy jambalaya recipe is absolutely perfect one of those chilly winter nights when you just know you won’t feel like spending time in the kitchen. It’s jam-packed with veggies, healthy brown rice and lean proteins that will fill you up without weighing you down. Plus, it’s got a little kick to it, and foods with some spice have actually been shown to jumpstart your metabolism. So actually enjoy sticking to your healthy eating resolution this year and eat up some jambalaya soon!
Slow-Cooked Jambalaya with Rice
Prep Time: 20 minutes
Total Time: 8 ½ hours
Servings: 8 (1 cup jambalaya and 3/4 cup rice each)
Calories per Serving: 337 * Fat: 7g * Protein: 7 g
- PAM® Original No-Stick Cooking Spray
- 3/4 pound boneless skinless chicken thighs, cut into pieces
- 1 tablespoon salt-free Cajun seasoning**
- 1 teaspoon dried oregano
- 2 cups frozen cut okra
- 3/4 cup chopped white onion
- 1/2 cup chopped celery
- 1/2 cup chopped green bell pepper
- 1 tablespoon finely chopped jalapeno pepper (1 tablespoon = 1 small pepper)
- 2 14.5 oz cans Hunt’s® Fire Roasted Diced Tomatoes with Garlic, undrained
- 3/4 reduced-sodium chicken broth
- 6 ounces frozen cooked small shrimp without tails (6 oz = about 20 small shrimp)
- 4 ounces turkey smoked sausage, split in half lengthwise and cut into 1/2 inch slices
- 6 cups hot cooked brown rice
- Hot pepper sauce, optional
- Spray the inside of a 3 to 4-quart slow cooker with cooking spray. Layer, in order, the chicken, Cajun seasoning, oregano, okra, onion, celery, bell pepper, jalapeno and undrained tomatoes in the slow cooker. Add broth.
- Cover; cook on LOW for 6-8 hours.
- About 30 minutes before serving, add frozen shrimp and sausage to slow cooker; stir gently. Increase to HIGH; cover and cook until shrimp and sausage are hot.
- Serve jambalaya over rice in individual shallow bowls. Serve with hot sauce, if desired. Enjoy!
** To make your own salt-free Cajun seasoning, combine 3/4 teaspoon paprika, 3/4 teaspoon ground black pepper, 1/2 teaspoon garlic powder, 1/8 to 1/4 teaspoon ground red pepper, 1/4 teaspoon dried thyme, 1/4 teaspoon dried oregano, 1/4 teaspoon onion powder and a dash of dried mustard.
Thanks so much to Sheryl for letting me guest post at Lady Behind the Curtain! For more slow-cooker recipes to keep you warm this winter, along with meaty chili recipes, comforting meatloaf recipes and easy lasagna recipes, visit www.hunts.com.