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Community Recipe
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Jambalaya with Red Beans and Rice Slow Cooker

Jambalaya with Red Beans and Rice Slow Cooker

From Pillsbury Slow Cooker Cook Book Nutritional Information 1 Serving: Calories 440 (Calories from Fat 110); Total Fat 12g (Saturated Fat 4g); Cholesterol 130mg; Sodium 900mg; Total Carbohydrate 56g (Dietary Fiber 5g, Sugars 4g); Protein 28g Percent Daily Value*: Vitamin A 20%; Vitamin C 30%; Calcium 8%; Iron 30% Exchanges: 3 1/2 Starch; 3 1/2 Other Carbohydrate; 2 1/2 Lean Meat; 1/2 Fat *Percent Daily Values are based on a 2,000 calorie diet.

  • Yield: 0 servings
  • Cook time:0 Minute
  • Prep time:0 Minute

Ingredients

  • INGREDIENTS
  • 1medium onion, chopped
  • 3/4lb boneless skinless chicken thighs, quartered
  • 1clove garlic, finely chopped
  • 1green bell pepper, chopped
  • 2dried bay leaves
  • 1can (15.5 oz) Green Giant red beans, drained, rinsed
  • 1can (6 oz) Muir Glen organic tomato paste
  • 1can (14.5 oz) Muir Glen organic diced tomatoes, undrained
  • 1/2teaspoon salt
  • 1package (12 oz) frozen cooked deveined peeled small shrimp, thawed
  • 1/2lb cooked kielbasa or Polish sausage, halved lengthwise, cut into 1-inch slices
  • 4cups uncooked instant white rice
  • 4cups water
  • Red pepper sauce, if desired

Preparation

DIRECTIONS

1.In 4- to 6-quart slow cooker, layer all ingredients in order listed, except shrimp, sausage, rice, water and pepper sauce.

2.Cover; cook on Low heat setting 6 to 8 hours.

3.About 10 minutes before serving, gently stir shrimp and sausage into chicken mixture. Remove and discard bay leaves. Increase heat setting to High; cover and cook 5 to 10 minutes longer or until shrimp and sausage are hot.

4.Meanwhile, cook rice in water as directed on package. Serve meat mixture over rice. Serve with pepper sauce.

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Jambalaya with Red Beans and Rice Slow Cooker recipe

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