Make Slow Cooker Jambalaya as spicy as you like.
Yield: 8 servings
This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature. (Total time will vary with appliance and setting.)
Heat up this Cajun favorite by sprinkling with more red pepper sauce just before serving. If you want to use fresh parsley and thyme, add them with the shrimp so the flavor isn't lost during the long cooking.
Spicy and smoky, andouille sausage is traditionally used for this dish. If you're in a more mellow mode, leftover ham works just as well.
Per serving: Calories 265 (Calories from Fat 100); Total Fat 11g (Saturated Fat 4g); Cholesterol 60mg; Sodium 710mg; Total Carbohydrate 31g (Dietary Fiber 2g); Protein 12g
Percent Daily Value: Vitamin A 8%; Vitamin C 24%; Calcium 6%; Iron 16%
Exchanges: 2 Starch; 1 High-Fat Meat
Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photo used with permission from: Betty Crocker Kitchens