Slow Cooker Creole Jambalaya

Slow Cooker Creole Jambalaya is classic Creole flavorful cooking just for two.

Yield: 2 servings

Ingredients

• 1/2 cup chopped celery
• 2 cloves garlic, finely chopped
• 1 (14 1/2 ounce) can diced tomatoes with green pepper and onion, undrained
• 1/2 cup chopped fully cooked smoked sausage
• 1 teaspoon parsley flakes
• 1/4 teaspoon salt
• 1/4 teaspoon dried thyme leaves
• 1/8 teaspoon pepper
• 4 drops red pepper sauce
• 6 ounces uncooked peeled deveined medium shrimp, thawed if frozen
• 1 cup hot cooked rice*

Instructions

1. In 2 1/2 to 3 1/2 quart slow cooker, mix all ingredients except shrimp and rice.
2. Cover and cook on LOW heat setting for 7 to 8 hours or until vegetables are tender.
3. Stir in shrimp. Cover and cook on LOW heat setting for about 30 minutes or until shrimp are pink and firm.
4. Serve with rice.

Notes

* Use instant rice and you'll be minutes ahead of getting dinner on the table.

Nutrition

Per serving: Calories 390 (Calories from Fat 130); Total Fat 15g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 150mg; Sodium 1760mg; Total Carbohydrate 40g (Dietary Fiber 3g, Sugars 11g); Protein 26g
Percent Daily Value: Vitamin A 25%; Vitamin C 25%; Calcium 10%; Iron 25%
Exchanges: 1 Starch; 1 Other Carbohydrate; 1 Vegetable; 3 Medium-Fat Meat Carbohydrate Choices: 2 1/2
Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens