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Slow-Cooked Jambalaya-Style Red Beans and Rice

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

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

Directions

  • 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
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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