Slow-Cooked Jambalaya-Style Red Beans and Rice

Jambalaya shrimp and sausage perk up a hearty slow-cooked meal.

  • prep time 30 min
  • total time 6 hr 30 min
  • ingredients 14
  • servings 8

Ingredients

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
  • 1 In 4- to 6-quart slow cooker, layer all ingredients in order listed, except shrimp, sausage, rice, water and pepper sauce.
  • 2 Cover; cook on Low heat setting 6 to 8 hours.
  • 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 Meanwhile, cook rice in water as directed on package. Serve meat mixture over rice. Serve with pepper sauce.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    440
    (
    Calories from Fat
    110),
    % Daily Value
    Total Fat
    12g
    12%
    (Saturated Fat
    4g,
    4%
    ),
    Cholesterol
    130mg
    130%;
    Sodium
    900mg
    900%;
    Total Carbohydrate
    56g
    56%
    (Dietary Fiber
    5g
    5%
      Sugars
    4g
    4%
    ),
    Protein
    28g
    28%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    30%;
    Calcium
    8%;
    Iron
    30%;
    Exchanges:
    3 1/2 Starch; 3 1/2 Other Carbohydrate; 2 1/2 Lean Meat; 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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