Rating: 3.5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 2
  • 4 star values: 1
  • 5 star values: 2

Round out this meal with a small green salad and a slice of toasted French baguette.

Recipe by Oxmoor House September 2012

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Oxmoor House

Recipe Summary

Yield:
8 servings (serving size: about 1 cup jambalaya and 1/2 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 8 ingredients in a 4-quart electric slow cooker. Cover and cook on LOW for 6 hours. Stir in shrimp; cover and cook on LOW for 10 minutes or just until shrimp are done. Serve over rice. Sprinkle with green onions, if desired.

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  • Quick Tip: To cut down on prep time, purchase prechopped onion and celery that you'll find in most grocers' produce departments. They are real timesavers.

Source

Cooking Light Slow Cooker Tonight

Nutrition Facts

315 calories; calories from fat 0%; fat 8.5g; saturated fat 3g; mono fat 3.1g; poly fat 1.4g; protein 30g; carbohydrates 27.9g; fiber 1.3g; cholesterol 149mg; iron 3.6mg; sodium 404mg; calcium 61mg.
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