Slow-Cooked Jambalaya
TOTAL TIME: Prep: 20 min. Cook: 6-1/4 hours
YIELD: 12 servings.
—Sherry Huntwork, Gretna, Nebraska
Ingredients
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1 pound smoked kielbasa or Polish sausage, sliced
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1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
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1 can (14-1/2 ounces) beef broth
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1 can (14-1/2 ounces) diced tomatoes, undrained
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2 celery ribs, chopped
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1/3 cup tomato paste
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4 garlic cloves, minced
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1 tablespoon dried parsley flakes
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1-1/2 teaspoons dried basil
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1 teaspoon cayenne pepper
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1/2 teaspoon salt
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1/2 teaspoon dried oregano
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1 pound cooked medium shrimp, peeled and deveined
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2 cups cooked rice
Directions
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1.
In a 4-qt. slow cooker, combine the first 12 ingredients. Cover and cook on low for 6-7 hours or until chicken is no longer pink.
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2.
Stir in shrimp and rice. Cover and cook 15 minutes longer or until heated through.
Nutrition Facts
1 cup: 228 calories, 11g fat (4g saturated fat), 95mg cholesterol, 692mg sodium, 12g carbohydrate (2g sugars, 1g fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 fat.
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