Creole Jambalaya

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

Minutes

Total Time

7:40

Hrs:Mins

Makes

4

servings

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.
Makes 4 servings (1 cup jambalaya and 3/4 cup rice)
Make the Most of This Recipe With Tips From The Pillsbury® Kitchens
If you're trying to increase the amount of whole grains you eat, use brown rice in place of the white rice and follow the package directions for cooking.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 300
    • (Calories from Fat 35),
  • Total Fat 4g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 130mg;
  • Sodium 370mg;
  • Total Carbohydrate 46g
    • (Dietary Fiber 8g,
    • Sugars 6g),
  • Protein 21g;
Percent Daily Value*:
    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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