Jambalaya

Jambalaya
Jambalaya

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    large onion; chopped

  • 2

    ribs celery; diced

  • 1

    green pepper; diced

  • 1

    red pepper; diced

  • 3

    clove garlic; chopped

  • 10

    ounce frozen corn; thawed

  • 1/2

    pound chorizo; 1/2 inch pieces

  • 6.5

    ounce chopped clams; drained

  • 15.5

    ounce red kidney beans; drained

  • 1

    cup vegetable broth

  • 14.5

    ounce stewed tomatoes

  • 8

    ounces tomato sauce

  • 1-1/2

    teaspoon cajun seasoning

  • 1/2

    teaspoon Salt

  • 1-1/2

    cups instant brown rice

  • 1/2

    pound cooked, cleaned small shrimp

  • 3

    scallions; thinly sliced

Directions

In slow cooker, layer onion, celery, peppers, garlic, corn, chorizo, clams, and beans. In bowl, mix broth, stewed tomatoes, tomato sauce, seasoning and salt. Pour into slow cooker. Cover slow cooker; cook on high heat for 5 hours. For last 10 minutes, stir in instant brown rice and shrimp. To serve, garnish with scallions.

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