Jambalaya (crock pot)

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 112.8
  • Total Fat: 0.9 g
  • Cholesterol: 43.6 mg
  • Sodium: 672.2 mg
  • Total Carbs: 12.1 g
  • Dietary Fiber: 1.6 g
  • Protein: 13.0 g

View full nutritional breakdown of Jambalaya (crock pot) calories by ingredient
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Number of Servings: 12


    1 medium yellow onion (diced)
    1 celery stalk (diced)
    1 green peppers (diced)
    1 10 oz. can diced tomatoes & green chilis
    2 Roma tomatoes
    3 oz. tomato paste (1/2 can)
    1 tablespoon cajun seasoning
    2 cups water
    2 tsp chicken bouillon
    1 pound boneless, skinless chicken breast, trimmed & cubed
    1.5 cups dried white rice
    4 cloves garlic, minced
    8 oz raw shrimp, peeled & deveined & chopped (large pieces)


makes approx. 12 1/2-cup servings (side dish)

1. Dice onion, celery, pepper, tomatoes
2. Place in crock pot and add can of tomatoes/chilis, tomato paste, water & bouillon & cajun seasoning
3. Add/mix in chicken & rice
4. Cook on low for 5-6 hours
5. 15 minutes before ready to serve add shrimp and cook on high for 15 minutes until shrimp is pink

Number of Servings: 12

Recipe submitted by SparkPeople user FANGFACEKITTY.

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