Jambalaya (Crock Pot)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 351.6
- Total Fat: 16.6 g
- Cholesterol: 203.7 mg
- Sodium: 880.2 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 1.7 g
- Protein: 27.6 g
View full nutritional breakdown of Jambalaya (Crock Pot) calories by ingredient
Introduction
My family loved this well the adults did.. the kids did there normal pick out the things they didnt like but it is really good My family loved this well the adults did.. the kids did there normal pick out the things they didnt like but it is really goodNumber of Servings: 12
Ingredients
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3 medium red onions, finely chopped
3 green bell peppers, chopped
6 celery ribs, thinly sliced
24 ounces turkey kielbasa, sliced
3 (28 ounce) cans whole tomatoes
3 cups uncooked converted rice
6 teaspoons salt-free cajun seasoning
36 ounces peeled large shrimp
Directions
Layer onion, pepper, celery and turkey kielbasa in a 31/2-qt or larger slow-cooker.
2Mix tomatoes and their juices, rice and seasoning in medium bowl, breaking up tomatoes with a spoon. Pour in slow-cooker.
3Cover and cook on low 4 to 5 hours until vegetables and rice are tender.
4Stir in shrimp, cover and cook 20 minutes until cooked through. Sprinkle with parsley and hot sauce.
Number of Servings: 12
Recipe submitted by SparkPeople user FOXXYLADYONE.
2Mix tomatoes and their juices, rice and seasoning in medium bowl, breaking up tomatoes with a spoon. Pour in slow-cooker.
3Cover and cook on low 4 to 5 hours until vegetables and rice are tender.
4Stir in shrimp, cover and cook 20 minutes until cooked through. Sprinkle with parsley and hot sauce.
Number of Servings: 12
Recipe submitted by SparkPeople user FOXXYLADYONE.
Member Ratings For This Recipe
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MIRAGE727
