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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 191.6
  • Total Fat: 5.1 g
  • Cholesterol: 61.4 mg
  • Sodium: 820.5 mg
  • Total Carbs: 15.4 g
  • Dietary Fiber: 3.8 g
  • Protein: 24.1 g

View full nutritional breakdown of Slow Cooker Jambalaya calories by ingredient
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Slow Cooker Jambalaya

Submitted by: LIMASTAR

Introduction

This is a recipe based on Slow Cooker Jambalya by TAMI39. To get a better idea of calories & salt content, I have indicated the amounts of ingredients in measurable amounts mostly by weight and included the missing tomatoes and added some low sodium broth. This is a recipe based on Slow Cooker Jambalya by TAMI39. To get a better idea of calories & salt content, I have indicated the amounts of ingredients in measurable amounts mostly by weight and included the missing tomatoes and added some low sodium broth.
Number of Servings: 8

Ingredients

    1lb Turkey Smoked Sausage or Keilbasa
    12oz Chicken Breast, chopped
    0.5lb Onion, chopped
    0.5lb Green Pepper, chopped
    0.5lb Red Pepper, chopped
    1lb Celery, chopped
    2 Garlic Cloves, chopped
    1 Bay Leaf
    1tsp Dried Thyme or 2 tsp Fresh
    2tsp Cajun Seasoning or Emeril's Essence
    0.25 tsp Cayenne Pepper
    14.5oz Tomatoes, canned diced
    1.5Cups Chicken Broth, low sodium

Directions

1. Slice the Turkey Sausage and brown in a skillet.
2. Add it and all the other ingredients to the Slow Cooker.
3. Set on High for 4 to 6 hours or on low for 8 to 10 hours (Settings for my particular Slow Cooker).


Using the canned tomatoes raises the salt content since the Turkey Sausage has salt as well. If you want to lower the salt content, use fresh tomatoes, as well as homemade chicken broth or decrease the amount of Turkey Sausage.

The amount of veggies sounds and looks like a lot, but it cooks down quite a bit.

To get an accurate measure per serving I first weigh the whole amount and then divide the total by 8 for 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user LIMASTAR.






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