Stir in shrimp. If needed, reduce heat setting to Low; cover and cook on Low heat setting about 1 hour longer or until shrimp are pink and firm. Serve jambalaya with rice.
Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 11 g | % Value Not Available |
| Saturated Fat | 4 g | % Value Not Available |
| Cholesterol | 60 mg | % Value Not Available |
| Sodium | 710 mg | % Value Not Available |
| Total Carbohydrate | 31 g | % Value Not Available |
| Dietary Fiber | 2 g | % Value Not Available |
| Protein | 12 g | % Value Not Available |
| Vitamin D | Value Not Available | 16% |
| Calcium | Value Not Available | 6% |
| Iron | Value Not Available | 16% |
| Potassium | 460 mg | % Value Not Available |
| Vitamin A | Value Not Available | 8% |
| Vitamin C | Value Not Available | 24% |
| Folic Acid | Value Not Available | 16% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
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