Slow Cooker Jambalaya
When we go camping I precut pepper, onion, and celery--then I dump the cut veggies into a ziplock along with all the spices. Make and go enjoy a long hike.
- Preparing Time: 30 minutes
- Total Time: 8 hours and 30 minutes
- Served Person: 10
tailgating
crockpot
slow cooker
camping
shrimp
sausage
white meat free
tree nut free
nut free
gluten free
contains red meat
contains fish
slow cooker
dairy free
- 2 tablespoons dried parsley
- 2 lbs smoked sausage cut into 1/4 inch pieces
- 2 -3 green peppers chopped
- 1 red pepper chopped
- 2 onions chopped
- 4 stalks celery diced
- 2 (14 1/2 ounce) cans tomatoes seasoned with basil
- 10 ounces tomato paste
- 2 (14 ounce) cans beef broth
- 1 tablespoon dried basil leaves
- 1 teaspoon dried oregano leaves
- 1 1/2 teaspoons cayenne pepper
- 2 teaspoons tabasco sauce (optional)
- 2 lbs cooked shrimp shelled
- 6 cups brown rice cooked regular
- Carbohydrate 92.5073650719277 g
- Cholesterol 232.23929344 mg
- Fat 29.8753084880186 g
- Fiber 5.7812605235228 g
- Protein 39.8698454967717 g
- Saturated Fat 9.36235279658102 g
- Serving Size 1 1 (352g)
- Sodium 1202.45899423252 mg
- Sugar 86.7261045484049 g
- Trans Fat 4.17638401772042 g
- Calories 806 calories
1 Add all ingredients except shrimp and rice in 6 or 7 quart slow cooker. 2 Cover and cook on low for 8-10 hours, or on high for 3-4 hours. 3 Add shrimp and rice the last 30 minutes of cooking.
