Jambalaya for the Crock Pot

Recipe makes 6 servings Calories 312 Calories from Fat 23 (7%) Amount Per Serving %DV Total Fat 2.6g 3% Saturated Fat 0.6g 2% Monounsaturated Fat 0.5g Polyunsaturated Fat 0.7g Trans Fat 0.0g Cholesterol 180mg 60% Sodium 920mg 38% Potassium 768mg 21% Total Carbohydrate 36.9g 12% Dietary Fiber 3.0g 12% Sugars 5.6g Protein 34.4g ww=6.46 points

Photo by DENNIS G.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 12

    ounces boneless skinless chicken breasts

  • 1 1/2

    cups green peppers, chopped

  • 1

    medium onion, chopped

  • 2

    stalks celery, sliced

  • 4

    garlic cloves, minced

  • 1

    (14 ounce) can whole tomatoes

  • 1/3

    cup tomato paste

  • 1

    (10 1/2 ounce) can beef broth

  • 1

    tablespoon parsley

  • 1 1/2

    teaspoons basil

  • 1/2

    teaspoon oregano

  • 1

    teaspoon Tabasco sauce

  • 1/2

    teaspoon cayenne pepper

  • 1/2

    teaspoon salt

  • 1

    lb shelled shrimp

  • 3

    cups cooked rice

Directions

1.Cut chicken into 1 inch pieces. 2.Put all ingredients (EXCEPT shrimp and rice) in crock pot. 3.Cover; cook on low for 8 hours. 4.Add shrimp the last 20 minutes of cooking. 5.Stir in rice before serving

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