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 courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe displayed with permission from General Mills, Inc.