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Chicken-Shrimp Jambalaya

Chicken-Shrimp Jambalaya

Shrimp, smoked sausage, chicken thighs, and Cajun seasoning all feature in this mouth-watering, spicy specialty from the bayou. Our version, which is slow-simmered in your crockery cooker, yields an exceptionally tender and flavorful dish.

Prep Time: 20 minutes

Total Time: 3 hour 10 minutes

Servings: 6


  • 1 can (14.5 oz.) no-salt-added diced tomatoes
  • 1 can (14 oz.) reduced-sodium chicken broth
  • 1 1/2 cups Kellogg's® All-Bran® Complete® Wheat Flakes cereal Buy Now
  • 1 cup chopped onion
  • 1/3 cup no-salt-added tomato paste
  • 1 tablespoon Cajun seasoning
  • 2 teaspoons Worcestershire sauce
  • 1 1/4 pounds skinless, boneless chicken thighs
  • 1/4 pound fully cooked smoked turkey sausage, cut into 1/4-inch slices
  • 1 1/4 cups instant brown rice
  • 1/2 pound frozen, cooked, peeled and deveined shrimp, thawed
  • 1 cup chopped green bell pepper


1. In 4-to 5-quart crockery cooker, combine undrained tomatoes, broth, cereal, onion, tomato paste, Cajun seasoning and Worcestershire sauce.

2. Trim fat from chicken. Cut into 1-inch pieces. Stir chicken and sausage into tomato mixture.

3. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.

4. Stir in rice, shrimp and pepper. Cover and let stand for 20 minutes or until rice is tender. Serve with vegetables, such as sugar snap peas, if desired.

Yield: 8 cups

*NOTE: The shrimp is added near the end of the cooking time because it will get tough if left in the slow cooker for the entire time.

Nutrition Label