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Slow-Cooker Creole Jambalaya (Cooking for 2)

slow-cooker creole jambalaya (cooking for 2) Entree Creole
Slow-Cooker Creole Jambalaya (Cooking for 2)
  • Prep 10 min
  • Total 7 hr 40 min
  • Servings 2

Here's classic Creole flavorful cooking just for two.

Updated February 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.

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

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
130
% Daily Value
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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