Slow-Cooker Jambalaya

Recipe

Soup, Chili & Stew
Slow-Cooker Jambalaya

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Recipe Data

6
Servings

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    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    1(14.5 ounce) can diced tomatoes with green pepper and onion, undrained
    ¾ tsp.Hy-Vee dried thyme
    ½ lbs.low-fat smoked turkey sausage, cut lengthwise and into ½-inch chunks
    3 c.Hy-Vee reduced-sodium chicken broth
    1 c.Hy-Vee long grain rice, uncooked
    ½ lbs.salad shrimp
    Hot sauce, optional

    Directions

    1. Combine tomatoes, thyme, turkey sausage and chicken broth in a 3½- to 6-quart slow cooker.
    2. Cover and cook on HIGH for 2 to 3 hours or on LOW for 4 to 6 hours.
    3. Stir in rice. Cover and cook on LOW for 20 to 30 minutes or until rice is cooked.
    4. Stir in shrimp. Cover and cook on LOW for 5 to 10 minutes or until shrimp is heated through.
    5. Ladle into bowls and serve with hot sauce, if desired.

    Nutrition facts

    Servings

    280 Calories per serving

    Amounts Per Serving

    • Total Fat: 8g
    • Cholesterol: 70mg
    • Sodium: 640mg
    • Total Carbohydrates: 33g
    • Protein: 17g

    Daily Values

    0%
    Vitamin A 6%
    0%
    Vitamin C 15%
    0%
    Iron 15%
    0%
    Calcium 4%