Recipe
Soup, Chili & Stew
Simplified Slow-Cooker Jambalaya
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. chopped onion | ||
| 1 c. chopped green bell pepper | ||
| 1 c. chopped celery | ||
| 2 tsp. refrigerated minced garlic | ||
| 1 (16 oz) jar Hy-Vee hot picante sauce | ||
| 1 (10 oz) can Hy-Vee diced tomatoes and green chilies, undrained | ||
| 2 c. chopped fully cooked hot sausage | ||
| ½ tsp. Hy-Vee salt | ||
| ½ tsp. hot pepper sauce | ||
| 1 (8 oz) package cooked salad shrimp, thawed | ||
| 4 c. Hy-Vee hot cooked rice |
Directions
- Combine onion, bell pepper, celery, garlic, picante sauce, tomatoes, sausage, salt and pepper sauce in a 4 to 6-quart slow cooker.
- Cover and cook on LOW for 7 to 8 hours, or HIGH for 3 to 4 hours.
- Stir in shrimp. Cover and cook 15 to 20 minutes or until heated through.
- Serve with cooked rice.
Nutrition facts
Servings
280 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 80mg
- Sodium: 900mg
- Total Carbohydrates: 28g
- Protein: 15g
Daily Values
0%
Vitamin A 30%
0%
Vitamin C 70%
0%
Iron 10%
0%
Calcium 4%