Lunch: Slow-Cooker Jambalaya

Recipe by Judy Kim This slow-cooked Cajun dinner is crazy delicious—and crazy easy.

This recipe includes fertility superfoods such as:

Chicken Breast

Health and fertility benefits of Slow-Cooker Jambalaya

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen

Ingredients

extra-virgin olive oil
1 lb. boneless skinless chicken breast, cut into 1" cubes
6 oz. andouille sausage, cut into 1/4" slices
2 garlic cloves, minced
1 onion, chopped
1 green bell pepper, seeded and chopped
1 jalapeno chili, seeded and chopped
2 celery stalks, chopped
1 tbsp. chopped fresh thyme
Freshly ground black pepper
2 tsp. Cajun seasoning
3 c. low sodium chicken broth
28 oz. can diced tomatoes
12 large shrimp, peeled and deveined
2 c. cooked long-grain rice
Chopped scallions, for garnish

Instructions

In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Add chicken and season with 1/2 teaspoon salt. Cook 4 to 5 minutes, stirring occasionally, then transfer chicken to a 6-quart slow cooker. Add sausage to skillet and lightly brown for 2 minutes, then add to slow cooker. Add garlic, onion, green pepper, jalapeño, celery, and thyme to skillet and season with 1 teaspoon salt and 1/2 teaspoon pepper. Stir occasionally for 5 minutes. Add mixture to slow cooker along with cajun seasoning, chicken broth, and diced tomatoes. Cover and cook on low, 4 hours.
In the same skillet over medium-high heat, cook shrimp until pink, about 3 minutes per side. Season with salt and set aside.
Cook rice according to package instructions and set aside. After 4 hours, add rice to slow cooker and simmer 15 minutes. Add shrimp for the last 5 minutes until warmed through.
Garnish with chopped scallions.

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