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Slow-Poke Jambalaya

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Submitted by brunette36f

Slow-Poke Jambalaya recipe

YIELD

6 servings

PREP

10 min

COOK

10 hrs

READY

10 hrs

Ingredients

1 1
EACH EACH SWEET RED BELL PEPPERS
chopped
1 1
EACH EACH ONIONS
chopped
2 2
MEDIUM MEDIUM TOMATOES
chopped
1 237
CUP ML CELERY
chopped
1 1
EACH EACH GARLIC CLOVES
crushed
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
minced
2 1E+1
TEASPOONS ML THYME
chopped *
2 1E+1
TEASPOONS ML OREGANO
chopped
0.6
TEASPOON ML CAYENNE PEPPER
½ 2.5
TEASPOON ML SALT
4 115.6
OUNCES ML/G SMOKED SAUSAGE
chopped
8 231.2
OUNCES ML/G CHICKEN BREASTS
chopped
2 473
CUPS ML BEEF STOCK
or bouillon
½ 226.8
POUND G SHRIMP, COOKED
shelled
1 237
CUP ML RICE
cooked

Directions

Shell shrimp, halve lengthwise.

In slow cooker, combine all ingredients except shrimp and rice.

Cover and cook on low 9 to 10 hours.

Turn slow cooker on high, add cooked shrimp and cooked rice.

Cover; cook on high 20 to 30 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 301g (10.6 oz)
Amount per Serving
Calories 299 23% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 756mg 31%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 8%
Sugars g
Protein 48g
Vitamin A 14% Vitamin C 112%
Calcium 7% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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