Creole Jambalaya

Looking for a hearty Creole dinner? Then check out this slow-cooked jambalaya that’s made using turkey sausage and shrimp.

  • prep time 10 min
  • total time 7 hr 40 min
  • ingredients 10
  • servings 4

Ingredients

2
medium stalks celery, chopped (1 cup)
4
cloves garlic, finely chopped
2
cans (14.5 oz each) reduced-sodium diced tomatoes with bell pepper and onion, undrained
1/2
cup chopped fully cooked turkey smoked sausage
1/2
teaspoon dried thyme leaves
1/4
teaspoon pepper
1/4
teaspoon red pepper sauce
3/4
lb uncooked medium shrimp (26 to 30 count), thawed if frozen, peeled (tail shells removed), deveined
1
cup uncooked long-grain white or brown rice
2
cups water
  • 1 Spray 3- to 3 1/2-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except shrimp, rice and water.
  • 2 Cover; cook on Low heat setting 7 to 8 hours or until vegetables are tender.
  • 3 Stir shrimp into jambalaya. Cover; cook about 30 minutes longer or until shrimp are pink.
  • 4 Meanwhile, cook rice in water as directed on package, omitting butter and salt. Serve jambalaya with rice.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    300
    (
    Calories from Fat
    35),
    % Daily Value
    Total Fat
    4g
    4%
    (Saturated Fat
    1g,
    1%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    130mg
    130%;
    Sodium
    370mg
    370%;
    Total Carbohydrate
    46g
    46%
    (Dietary Fiber
    8g
    8%
      Sugars
    6g
    6%
    ),
    Protein
    21g
    21%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    20%;
    Calcium
    15%;
    Iron
    30%;
    Exchanges:
    2 1/2 Starch; 1 Vegetable; 1 Very Lean Meat; 1/2 Lean Meat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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