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Slow-Cooked Jambalaya-Style Red Beans and Rice

Slow-Cooked Jambalaya-Style Red Beans and Rice
  • Prep 30 min
  • Total 6 hr 30 min
  • Ingredients 14
  • Servings 8
Jambalaya shrimp and sausage perk up a hearty slow-cooked meal.
Updated May 8, 2010

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

Steps

  • 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 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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