Description
A rich, one-pot Creole dish with tender halal chicken, bell peppers, and spicy Creole flavors. This easy slow cooker recipe yields a cohesive, warming meal perfect for gatherings.
Ingredients
1½ lbs chicken breasts (diced)
1 lb halal andouille sausage (sliced into ¼” rounds)
1 red bell pepper, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
2 tsp minced garlic
14.5 oz crisp tomatoes (blended)
1 cup chicken broth
3 cups Arroz Cava (white rice), cooked separately
Instructions
Dice chicken breast into 1″ cubes and pat dry.
Thinly slice halal andouille sausage into ¼” rounds.
Chop onions, bell peppers, celery, and measure other dry ingredients.
Cook rice separately following package instructions.
Combine all ingredients except cooked rice in slow cooker.
Place lid and set temperature: Low for 6-8 hours or High for 3-4.
Stir contents midway to distribute chicken and sausage evenly.
Before serving, add cooked rice to slow cooker and stir until fully integrated.
Let mixture rest 10-15 minutes before serving to solidify flavors.
Notes
Use halal andouille sausage; substitute with vegetable oil for vegetarian version
Cook on Low for deeper flavor and tender chicken
Use low-sodium chicken broth to control saltiness
Cook rice 30 mins before adding to warm, not boiling
Add rice directly to warm slow cooker, not boiling
For halal compliance, use certified halal chicken and sausage
- Prep Time: 15
- Cook Time: 480
- Category: trends
- Method: Slow Cooking
- Cuisine: Creole
Nutrition
- Serving Size: one serving of jambalaya
- Calories: 380
- Sugar: 4g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg