Slow Cooker Jambalaya
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 large onion, chopped1 medium green bell pepper, chopped2 medium stalks celery, chopped1 can (28 oz) no salt added diced tomatoes, undrained2 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 flakes1/2 tsp dried thyme leaves1/4 tsp salt1 diced hot pepper3/4 lb uncooked peeled deveined medium shrimp, thawed if frozen4 cups hot cooked rice, for serving
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.
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.
Nutritional Info 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
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