In slow cooker combine diced tomatoes, broth, and tomato paste. Stir in onion, peppers, garlic, and seasonings. Stir in chicken, and sausage and cook on high for four hours or low for 8 hours. During last 30 minutes make roux by combining 2 cups of the jambalaya sauce with 3 tablespoons flour in a small sauce pan. Whisk briskly to make a thickened paste roux. Add to crock pot and then stir to thicken. Stir in shrimp and okra during final 15 minutes and serve with rice. Makes 11 cups.
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|Serving Size: 1 Serving (400g)|
|Recipe Makes: 11 Servings|
|Calories from Fat: 148 (20%)|
|Amt Per Serving||% DV|
|Total Fat 16.4g||22 %|
|Saturated Fat 5.1g||26 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 118.8mg||37 %|
|Sodium 584.7mg||20 %|
|Potassium 780.5mg||21 %|
|Total Carbohydrate 110.1g||32 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 103.9g|
|Protein 33.2g||47 %|
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Calories per serving: 738
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