Slow-Cooked Jambalaya-Style Red Beans and Rice

(19)
  7 reviews
  • 30|min prep time
  • 6|hr|30|min total time
  • 14 ingredients
  • 8 servings

1
medium onion, chopped
3/4
lb boneless skinless chicken thighs, quartered
1
clove garlic, finely chopped
1
green bell pepper, chopped
2
dried bay leaves
1
can (15.5 oz) Green Giant™ red beans, drained, rinsed
1
can (6 oz) Muir Glen™ organic tomato paste
1
can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1/2
teaspoon salt
1
package (12 oz) frozen cooked deveined peeled small shrimp, thawed
1/2
lb cooked kielbasa or Polish sausage, halved lengthwise, cut into 1-inch slices
4
cups uncooked instant white rice
4
cups water
Red pepper sauce, if desired

Directions

  1. 1 In 4- to 6-quart slow cooker, layer all ingredients in order listed, except shrimp, sausage, rice, water and pepper sauce.
  2. 2 Cover; cook on Low heat setting 6 to 8 hours.
  3. 3 About 10 minutes before serving, gently stir shrimp and sausage into chicken mixture. Remove and discard bay leaves. Increase heat setting to High; cover and cook 5 to 10 minutes longer or until shrimp and sausage are hot.
  4. 4 Meanwhile, cook rice in water as directed on package. Serve meat mixture over rice. Serve with pepper sauce.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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