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    Slow Cooker Jambalaya Slow Cooker Jambalaya

    Oooo-eee! Make this Cajun/Creole dish as spicy as you like.

    Prep: 20 min - Cook: 8 hr - Finish: 1 hr
    (Total time will vary with appliance and setting.)

    1 large onion, chopped (1 cup)
    1 medium green bell pepper, chopped (1 cup)
    2 medium celery stalks, chopped (1 cup)
    3 garlic cloves, finely chopped
    1 can (28 ounces) 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

    1. Mix all ingredients except shrimp and rice in 3 1/2- to 6-quart slow cooker.

    2. Cover and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until vegetables are tender.

    3. Stir in shrimp. Cover and cook on low heat setting about 1 hour or until shrimp are pink and firm. Serve jambalaya with rice.

    Makes 8 servings

    Nutritional Info Per 1 Serving: Calories 265 (Calories from Fat 100); Fat 11g (Saturated 4g); Cholesterol 60mg; Sodium 710mg; Potassium 460mg; Carbohydrate 31g (Dietary Fiber 2g); Protein 12g

    Diet Exchanges: 2 Starch; 1 High-Fat Meat

    This recipe displayed with permission from General Mills, Inc.

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