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Recipes

Slow Cooker Sorghum Jambalaya with Chicken

Sorghum is a southern grain, and as such, it pairs beautifully with Cajun and Creole flavors, like those found in jambalaya. The slow cooker makes this an easy, weekday recipe, and gives the rich flavors ample time to mingle.

Prep Time:

10 minutes

Total Time:

10 hours

Yield:

8 servings

Serving Size:

1/8 recipe

Nutrition Facts

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Nutrition Facts

  • Calories: 320
  • Total Fat: 5g
  • Saturated Fat: 1g
  • Sodium: 490mg
  • Carbohydrate: 45g
  • Fiber: 5g
  • Sugar: 4g (Added Sugar 0g)
  • Protein: 27g

Ingredients

2 cups whole grain sorghum

1 pound boneless, skinless chicken breasts

½ pound chicken sausage, sliced (we used andouille flavor) or crumbled

1 large onion, chopped

1 green bell pepper, chopped

2 stalks celery, chopped

4 cups low sodium chicken broth

1 cup water

1 (14-oz) can tomato sauce (no salt added)

1 teaspoon salt

Instructions

  1. Put all ingredients in a large slow cooker, stir, and cook on high 5 hours or low for 10 hours.
  2. Use a fork to shred chicken into bite-sized pieces, then stir until incorporated before serving.

An Oldways Whole Grains Council recipe, courtesy of Kelly Toups

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