Jambalaya

By barbgreenfield

Ingredients

• Ingredients
• 2 medium stalks celery, chopped (1 cup)
• 4 cloves garlic, finely chopped
• 2 cans (14.5 oz each) reduced-sodium diced tomatoes with bell pepper and onion, undrained
• 1/2 cup chopped fully cooked turkey smoked sausage
• 1/2 teaspoon dried thyme leaves
• 1/4 teaspoon pepper
• 1/4 teaspoon red pepper sauce
• 3/4 lb uncooked medium shrimp (26 to 30 count), thawed if frozen, peeled (tail shells removed), deveined
• 1 cup uncooked long-grain white or brown rice
• 2 cups water

Preparation

Step 1

Directions

Our Makers Spray 3- to 3 1/2-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except shrimp, rice and water. Cover; cook on Low heat setting 7 to 8 hours or until vegetables are tender. Stir shrimp into jambalaya. Cover; cook about 30 minutes longer or until shrimp are pink. If you're trying to increase the amount of whole grains you eat, use brown rice in place of the white rice and follow the package directions for cooking.