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Slow-Cooker Creole Jambalaya (Cooking for 2)
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-
Prep
10
min
-
Total
7
hr
40
min
-
Servings
2
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Ingredients
-
1/2
cup chopped celery
-
2
cloves garlic, finely chopped
-
1
can (14 1/2 ounces) diced tomatoes with green pepper and onion, undrained
-
1/2
cup chopped fully cooked smoked sausage
-
1
teaspoon parsley flakes
-
1/4
teaspoon salt
-
1/4
teaspoon dried thyme leaves
-
1/8
teaspoon pepper
-
4
drops red pepper sauce
-
6
ounces uncooked peeled deveined medium shrimp, thawed if frozen
-
1
cup hot cooked rice
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Steps
-
1
In 2 1/2- to 3 1/2-quart slow cooker, mix all ingredients except shrimp and rice.
-
2
Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender.
-
3
Stir in shrimp. Cover and cook on low heat setting about 30 minutes or until shrimp are pink and firm. Serve with rice.
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-
Use instant rice and you'll be minutes ahead of getting dinner on the table.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 390
- Calories from Fat
- 130
- Total Fat
- 15g
- 22%
- Saturated Fat
- 5g
- 27%
- Trans Fat
- 0g
- Cholesterol
- 150mg
- 51%
- Sodium
- 1760mg
- 73%
- Potassium
- 760mg
- 22%
- Total Carbohydrate
- 40g
- 13%
- Dietary Fiber
- 3g
- 11%
- Sugars
- 11g
- Protein
- 26g
- Vitamin A
- 25%
- 25%
- Vitamin C
- 25%
- 25%
- Calcium
- 10%
- 10%
- Iron
- 25%
- 25%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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