Jambalaya

Makes: 8 servings at $2.31 each. Prep: 15 minutes. Slow Cook: on high heat for 5 hours.

Jambalaya
Servings: 8 Prep 15 mins Slow Cook 5 hrs high

Ingredients

  • 1 large onion, chopped
  • 2 ribs celery, sliced
  • 1 sweet green pepper, chopped
  • 1 sweet red pepper, chopped
  • 3 cloves garlic, chopped
  • 1 10 ounce package frozen corn kernels, thawed
  • 1/2 pound chorizo, in 1/2-inch pieces
  • 1 6 1/2 ounce can chopped clams, drained
  • 1 15 1/2 ounce can red kidney beans, drained
  • 1 cup vegetable broth
  • 1 14 1/2 can stewed tomatoes
  • 1 8 ounce can tomato sauce
  • 5 1/2 teaspoons Cajun seasoning
  • 1/2 teaspoon salt
  • 5 1/2 cups instant brown rice
  • 1/2 pound small shrimp
  • 3 scallions, thinly sliced

Make It

1. In 5- to 5 1/2-quart slow cooker, layer onion, celery, peppers, garlic, corn, chorizo, clams and beans.

2. In bowl, mix broth, stewed tomatoes, tomato sauce, seasoning and salt. Pour into slow cooker.

3. Cover slow cooker; cook on high heat for 5 hours.

4. For last 10 minutes, stir in instant brown rice and shrimp.

5. To serve, garnish with scallions.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 360, Fat, total (g): 13, chol. (mg): 70, sat. fat (g): 4, carb. (g): 43, fiber (g): 8, pro. (g): 21, sodium (mg): 980, Percent Daily Values are based on a 2,000 calorie diet.

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