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Cajun Jambalaya - Crock Pot (Slow Cooker)
Calories 321 (19% from fat)
Fat 7 gram
Saturated Fat 1.2 gram
Trans Fat 0 gram
Cholesterol 188 mg.
Sodium 1059 mg.
Carb. 20 gram
Fiber 2.5 gram
Sugar 5 gram
Protein 49 gram
(This recipe is higher in sodium. If you're on a low sodium diet, you should consider another option.)
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14 oz. Turkey Kielbasa, cut into 1-inch pieces
(We used Oscar Mayer Turkey Polska Kielbasa with 1/3 less Fat.)
3 bell peppers, chopped
2 cups onion, chopped
1 (14.5 oz.) can no salt added diced tomatoes
1 cup celery, sliced
3 lbs. skinless, boneless chicken breast, cut into 3 inch cubes
1 package (1.3 oz.) McCormick Slow Cookers Savory Pot Roast Seasoning
1 cup water
1/4 tsp. red pepper, ground
1 lb. large shrimp, peeled and deveined
1 1/2 cups instant brown rice
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We were told about this recipe from McCormick.com. The only problem was that the original was too high in fat and didn't fill our tasters up. We made a few tweaks and came up with this winning Jambalaya that's incredibly filling.
Cajun Jambalaya - Crock Pot (Slow Cooker)
1. Layer each of the ingredients, kielbasa through celery in a large crock pot. Then place the chicken on top.
2. Mix together the McCormick seasoning, water and red pepper. (If you want it hotter, you can add more ground red pepper.) Pour the mixture over top of the chicken, cover and cook on LOW for 8 hours or HIGH for 4 hours.
3. Once it's ready, gently stir in the shrimp and rice. Cover and cook another 15 to 25 minutes on HIGH. It's finished when the shrimp is pink and the rice is tender.
4. Divide into 10 servings and include a piece of no-salt bread if you want more calories.
Yield: 10 Servings
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