Jambalaya for the Crock Pot
By ddennyg11
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
Rate this recipe
4/5
(2 Votes)
1 Picture
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
Details
Servings 6
Preparation
Step 1
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
Review this recipe