Slow Cooker Andouille Jambalaya with Squash and Quinoa

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 224.6
  • Total Fat: 5.9 g
  • Cholesterol: 7.8 mg
  • Sodium: 848.4 mg
  • Total Carbs: 36.1 g
  • Dietary Fiber: 4.8 g
  • Protein: 9.5 g

View full nutritional breakdown of Slow Cooker Andouille Jambalaya with Squash and Quinoa calories by ingredient


Introduction

Using things up in my refrigerator with perfect timing for Mardi Gras! Using things up in my refrigerator with perfect timing for Mardi Gras!
Number of Servings: 12

Ingredients

    2 cups dry quinoa
    3 cans (14.5 oz) Rotel Tomatoes with Chiles
    1 (28-oz) can crushed tomatoes
    1 cup salsa
    2 cups butternut squash, diced
    1 cup sweet corn
    1 cup frozen pea blend
    1/2 lb andouille sausage, sliced
    1 Tbsp ground cumin


Tips

This is a versatile recipe in that you can add any meats you might have (I often add chicken) and use whatever vegetables you want. Also, the flavor changes with the salsa that you use, so make it as spicy or mild as you want by changing the salsa!


Directions

Place all ingredients into slow cooker. Cook on HIGH for 1 hour, then reduce heat to LOW and cook for 6-8 hours or until quinoa and squash are cooked.

Serving Size: Makes 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user EMPIERCE.