Bojangles Slow-Cooked Jambalaya Bowl
A copycat Bojangles jambalaya bowl cooked low and slow in a 5-quart slow cooker: chicken, smoked sausage and shrimp in a tomato Cajun base, served over hot rice. Serves 11.
⏱️ Prep: 35 min🍳 Cook: 270 min
Nutritionper 100 g›
115
Calories
10g
Protein
6g
Carbs
5g
Fat
Ingredients
| 14.5 oz (430 ml) can | chicken or beef broth |
| 14.5 oz (410 g) can | undrained diced tomatoes |
| 6 oz (170 g) can | tomato paste |
| 3 | celery ribs |
| 1 | medium onion |
| 2 medium | green peppers |
| 5 | garlic cloves |
| 2 tsp | dried basil |
| 3 tsp | dried parsley flakes |
| 1.5 tsp | dried oregano |
| 0.5 tsp | cayenne pepper |
| 1.25 tsp | salt |
| 0.5 tsp | hot pepper sauce |
| 1 lb (450 g) | chicken breasts, cut in 1-inch cubes |
| 1 lb (450 g) | smoked sausage, halved and cut in 0.25-inch cubes |
| 0.5 lb (225 g) | uncooked medium shrimp |
| as needed | hot prepared rice, for serving |
Instructions
- Peel and devein the shrimp; set aside.
- In the slow cooker, add the diced tomatoes, tomato paste and broth.
- Chop and stir in the celery, green peppers, onion, garlic, basil, parsley, oregano, cayenne, salt and hot pepper sauce.
- Fold in the cubed chicken and smoked sausage.
- Cover and cook on low for 4 to 6 hours.
- Stir in the shrimp, cover again and simmer 15 to 30 minutes longer, until the shrimp turn pink.
- Serve each bowl over a portion of hot prepared rice.