Either way, your family is bound to enjoy a touch of the south with this awesome dinner!
Crockpot Jambalaya (5)
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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