Slow Cooker Creole Jambalaya recipe

Makes: 2 servings

1/2 cup chopped celery
2 cloves garlic, finely chopped
1 can (14 1/2 ounces) diced tomatoes with green pepper and onion, undrained
1/2 cup chopped fully cooked smoked sausage
1 teaspoon parsley flakes
1/4 teaspoon salt
1/4 teaspoon dried thyme leaves
1/8 teaspoon pepper
4 drops red pepper sauce
6 ounces uncooked peeled deveined medium shrimp, thawed if frozen
1 cup hot cooked rice

1. In 2 1/2- to 3 1/2-quart slow cooker, mix all ingredients except shrimp and rice.

2. Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender.

3. Stir in shrimp. Cover and cook on low heat setting about 30 minutes or until shrimp are pink and firm. Serve with rice.

Nutrition Information: 1 Serving: Calories 390 (Calories from Fat 130); Total Fat 15g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 150mg; Sodium 1760mg; Total Carbohydrate 40g (Dietary Fiber 3g, Sugars 11g); Protein 26g

Percent Daily Value*: Vitamin A 25%; Vitamin C 25%; Calcium 10%; Iron 25%

Exchanges: 1 Starch; 1 Other Carbohydrate; 1 Vegetable; 3 Medium-Fat Meat Carbohydrate Choices: 2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Time Saver
Use instant rice and you'll be minutes ahead of getting dinner on the table.

Recipe and photograph provided courtesy of Betty Crocker 2008/TM General Mills.