Creole Jambalaya

  • Prep 10 min
  • Total 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

Steps

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  • 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.

Notes









Tips

Expert Tips

  • 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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
35
% Daily Value
Total Fat
4g
6%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
130mg
43%
Sodium
370mg
16%
Potassium
670mg
19%
Total Carbohydrate
46g
15%
Dietary Fiber
8g
31%
Sugars
6g
Protein
21g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
20%
20%
Calcium
15%
15%
Iron
30%
30%
Exchanges:
2 1/2 Starch; 1 Vegetable; 1 Very Lean Meat; 1/2 Lean Meat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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