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
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe displayed with permission from General Mills, Inc.