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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 364.0
  • Total Fat: 10.6 g
  • Cholesterol: 84.3 mg
  • Sodium: 500.1 mg
  • Total Carbs: 47.7 g
  • Dietary Fiber: 2.7 g
  • Protein: 18.3 g

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

Submitted by: CHIIEDDY

Introduction

Adapted from Betty Crocker's Slow Cooker Cookbook, I made some healthy modifications to try to lower the sodium content Adapted from Betty Crocker's Slow Cooker Cookbook, I made some healthy modifications to try to lower the sodium content
Number of Servings: 8

Ingredients

    1 large onion, chopped
    1 medium green bell pepper, chopped
    2 medium stalks celery, chopped
    1 can (28 oz) no salt added diced tomatoes, undrained
    2 cups chopped fully cooked smoked sausage (I would have substituted smoked turkey sausage but couldn't find any. I recommend doing so if you can find it)
    1 tbsp parsley flakes
    1/2 tsp dried thyme leaves
    1/4 tsp salt
    1 diced hot pepper
    3/4 lb uncooked peeled deveined medium shrimp, thawed if frozen
    4 cups hot cooked rice, for serving

Directions

Mix all ingredients except shrimp and rice in a 3 1/2- to 6- quart slow cooker

Cover and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until vegetables are tender.

Stir in shrimp. cover and cook on low heat setting about 1 hour or until shrimp are pink and firm.

Serve jambalaya with rice.

We freeze and use these as instant 'tv dinners'.

Number of Servings: 8

Recipe submitted by SparkPeople user CHIIEDDY.






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