Slow-poke Jambalaya Crockpot
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main dish, Nets | 6 | Servings | |
INGREDIENTS
| 1 | Bell pepper, chopped | |
| 1 | Onion, chopped | |
| 2 | Med tomatoes, chopped | |
| 1 | c | Chopped celery |
| 1 | Clove garlic, crushed | |
| 2 | T | Minced parsley |
| 2 | t | Chopped thyme leaves |
| 2 | t | Oregano leaves, chopped |
| 1/8 | t | Cayenne |
| 1/2 | t | Salt |
| 4 | oz | Smoked sausage, chopped |
| 8 | oz | Chicken breast, chopped |
| 2 | c | Beef broth or bouillon |
| 1/2 | lb | Cooked shelled shrimp |
| 1 | c | Cooked rice |
INSTRUCTIONS
Shell shrimp, halve lengthwise. In slow cooker,combine all ingred. except shrimp & rice. Cover & cook on low 9-10 hours. Turn slow cooker on high, add cooked shrimp & cooked rice. Cover; cook on high 20-30 minutes. Source: "Crockery Favorites" by Mable Hoffman & The Hamilton Journal From Robbie Shelton's Database. Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Aug 09, 98
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Nutrition (calculated from recipe ingredients)
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Calories: 182
Calories From Fat: 48
Total Fat: 7.2g
Cholesterol: 92.4mg
Sodium: 968.9mg
Potassium: 654.3mg
Carbohydrates: 22.6g
Fiber: 1.6g
Sugar: 2.3g
Protein: 21.2g