Recipe
Soup, Chili & Stew
Slow-Cooker Jambalaya
Primary Media
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (14.5 ounce) can diced tomatoes with green pepper and onion, undrained | ||
| ¾ tsp. Hy-Vee dried thyme | ||
| ½ lbs. low-fat smoked turkey sausage, cut lengthwise and into ½-inch chunks | ||
| 3 c. Hy-Vee reduced-sodium chicken broth | ||
| 1 c. Hy-Vee long grain rice, uncooked | ||
| ½ lbs. salad shrimp | ||
| Hot sauce, optional |
Directions
- Combine tomatoes, thyme, turkey sausage and chicken broth in a 3½- to 6-quart slow cooker.
- Cover and cook on HIGH for 2 to 3 hours or on LOW for 4 to 6 hours.
- Stir in rice. Cover and cook on LOW for 20 to 30 minutes or until rice is cooked.
- Stir in shrimp. Cover and cook on LOW for 5 to 10 minutes or until shrimp is heated through.
- Ladle into bowls and serve with hot sauce, if desired.
Nutrition facts
Servings
280 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 70mg
- Sodium: 640mg
- Total Carbohydrates: 33g
- Protein: 17g
Daily Values
0%
Vitamin A 6%
0%
Vitamin C 15%
0%
Iron 15%
0%
Calcium 4%