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Slow-Cooker Creole Jambalaya (Cooking for 2)

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Slow-Cooker Creole Jambalaya (Cooking for 2)
  • Prep 10 min
  • Total 7 hr 40 min
  • Servings 2
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Here's classic Creole flavorful cooking just for two.
Updated Feb 9, 2012

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

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use instant rice and you'll be minutes ahead of getting dinner on the table.

Nutrition

390 Calories, 15g Total Fat, 26g Protein, 40g Total Carbohydrate, 11g Sugars

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
% Daily Value*:
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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