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Slow-Cooker Jambalaya

Make this Cajun/Creole dish as spicy as you like.

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 (215) 101 Reviews
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  • Prep Time 15 min
  • Total Time 8 hr 15 min
  • Servings 8

Ingredients

1
large onion, chopped (1 cup)
1
medium green bell pepper, chopped (1 cup)
2
medium celery stalks, chopped (1 cup)
3
garlic cloves, finely chopped
1
can (28 oz) Muir Glen™ organic diced tomatoes, undrained
2
cups chopped fully cooked smoked sausage
1
tablespoon parsley flakes
1/2
teaspoon dried thyme leaves
1/2
teaspoon salt
1/4
teaspoon pepper
1/4
teaspoon red pepper sauce
3/4
pound uncooked peeled deveined medium shrimp, thawed if frozen
4
cups hot cooked rice

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 In 3 1/2- to 6-quart slow cooker, mix all ingredients except shrimp and rice.
  • 2 Cover; cook on Low heat setting 7 to 8 hours (or High heat setting 3 to 4 hours).
  • 3 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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
265
(
Calories from Fat
100 ),
% Daily Value
Total Fat
11 g
11 %
(Saturated Fat
4 g,
4 %
),
Cholesterol
60 mg
60 %;
Sodium
710 mg
710 %;
Total Carbohydrate
31 g
31 %
(Dietary Fiber
2 g
2 %
),
Protein
12 g
12 %
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
24%;
Calcium
6%;
Iron
16%;
Exchanges:
2 Starch; 1 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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