Jambalaya
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
1 pound, 12 oz raw white shrimp1 12oz can Hunt's tomato past1 28oz can Hunt's diced petite tomatoes1 cup red pepper2 cups sweet onions2 1/4 cup celery6 cups mushrooms2 tsp garlic, minced2 tbl Creole seasoning2 cans Cambells chicken broth2 cups waterMahatma brown rice, cook 1 cup according to directions
Cook 1 cup of rice according to instructions.
Put olive oil in pan and sauté onion, celery, peppers and garlic until slightly done. Add 1 can tomato paste and cook until it turns slightly brown and starts to caramelize. Add 1 can chicken broth, mushrooms and canned tomatoes. Cook 10 minutes. Transfer to crock pot and add remaining chicken broth, rice and shrimp. Add additional water if needed. Cook 3-4 hours on high.
Serving Size: 10 1 cup serving
Put olive oil in pan and sauté onion, celery, peppers and garlic until slightly done. Add 1 can tomato paste and cook until it turns slightly brown and starts to caramelize. Add 1 can chicken broth, mushrooms and canned tomatoes. Cook 10 minutes. Transfer to crock pot and add remaining chicken broth, rice and shrimp. Add additional water if needed. Cook 3-4 hours on high.
Serving Size: 10 1 cup serving
Nutritional Info Amount Per Serving
- Calories: 281.0
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 2.1 mg
- Total Carbs: 44.7 g
- Dietary Fiber: 1.5 g
- Protein: 16.6 g
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