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Slow-Cooked Jambalaya-Style Red Beans and Rice

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Pillsbury Kitchens
Updated May 8, 2010
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Jambalaya shrimp and sausage perk up a hearty slow-cooked meal.

Slow-Cooked Jambalaya-Style Red Beans and Rice

  • Prep Time 30 min
  • Total 6 hr 30 min
  • Ingredients 14
  • Servings 8
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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) 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

Instructions

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

Nutrition

440 Calories
12g Total Fat
28g Protein
56g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
4g
20%
Cholesterol
130mg
43%
Sodium
900mg
38%
Total Carbohydrate
56g
19%
Dietary Fiber
5g
20%
Sugars
4g
Protein
28g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
30%
30%
Calcium
8%
8%
Iron
30%
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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