1 (28 ounce) can Progresso diced tomatoes, undrained
2 cups chopped fully cooked smoked sausage
1 tablespoon parsley flakes
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper sauce
3/4 pound uncooked peeled deveined medium shrimp, thawed if frozen
4 cups hot cooked rice
Mix all ingredients except shrimp and rice in 3 1/2- to 6-quart slow cooker.
Cover and cook on low heat setting 7 to 8 hours (or high heat setting 3
to 4 hours) or until vegetables are tender.
Stir in shrimp. Cover and cook on low heat setting about 1 hour or until
shrimp are pink and firm.
Serve jambalaya with rice.
Spray the inside of a 1/2-cup measuring cup with cooking spray. For each
serving press the hot rice into the cup. Place the cup upside down in the bottom
of a bowl, and unmold the rice. Spoon the jambalaya around the mound of rice.
Serve with warm crusty French bread.
Yield: 8 servings
This recipe was tested in slow cookers with heating elements in the side
and bottom of the cooker, not in cookers that stand only on a heated base. For slow
cookers with just a heated base, follow the manufacturer’s directions for layering
ingredients and choosing a temperature. (Total time will vary with appliance and
Heat up this Cajun favorite by sprinkling with more red pepper sauce just before
serving. If you want to use fresh parsley and thyme, add them with the shrimp so
the flavor isn't lost during the long cooking.
Spicy and smoky, andouille sausage is traditionally used for this dish. If you're
in a more mellow mode, leftover ham works just as well.
Nutrition Information: 1 Serving: Calories 265 (Calories from Fat 100 );
Total Fat 11 g (Saturated Fat 4 g); Cholesterol 60 mg; Sodium 710 mg; Total Carbohydrate
31 g (Dietary Fiber 2 g); Protein 12 g
Percent Daily Value*: Vitamin A 8 %; Vitamin C 24 %; Calcium 6 %; Iron 16
Exchanges: 2 Starch; 1 High-Fat Meat
*Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photo credit: Betty Crocker 2008/TM General Mills