Thursday, July 9, 2009

Crockpot Jambalaya

Want a touch of the south mixed with the heat of the summer? Time to cook up a good ol' crockpot full of jambalaya & with this recipe it's even weight friendly! I'm not a seafood eater so I use full cooked chicken breast pieces in place. You can actually enjoy it with a brown rice also, I prefer to use instant brown.

Either way, your family is bound to enjoy a touch of the south with this awesome dinner!

Crockpot Jambalaya
Serves 8

1 cup chopped onion

1 cup green bell pepper, chopped

1 cup chopped celery

3 cloves finely chopped garlic

1 (28 oz.) can un-drained diced tomatoes

2 cups fully cooked smoked sausage, chopped

1/2 tsp. parsley flakes

1/2 tsp. Salt

1/4 tsp. dried thyme leaves

1/4 tsp. red pepper sauce

3/4 lb. uncooked peeled deveined med. shrimp, thawed if frozen or I use chicken breast strips

4 cups hot cooked rice

Mix all ingredients except shrimp (or chicken) and rice in 3 1/2-6 qt. slow cooker. Cover and cook on low 7-8 hrs. or until vegetables are tender. Stir in shrimp or chicken. Cover and cook on low about 30 min. or until shrimp are pink and firm. Serve with rice.

Per serving: cal 245, fat 10g, sat fat 4g, chol 60mg, sod 700mg, carb 30g, fib 2g, prot 11g


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1 comment:

  1. I was racking my head thinking what I should make for dinner this weekend, now I know! Thanks!!!!