Forgotten Jambalaya Recipe
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 11
- 1/2 teaspoon cayenne pepper
- 2 teaspoons dried basil
- 1 medium onion chopped
- 1-1/2 teaspoons dried oregano
- 1/2 pound uncooked medium shrimp peeled and deveined
- hot cooked rice
- 1 can (14-1/2 ounces) diced tomatoes undrained
- 1-1/4 teaspoons salt
- 1/2 teaspoon hot pepper sauce
- 1 can (14-1/2 ounces) beef or chicken broth
- 1 can (6 ounces) tomato paste
- 2 medium green peppers chopped
- 3 teaspoons dried parsley flakes
- 1 pound boneless skinless chicken breasts cut into 1-inch cubes
- 1 pound smoked sausage halved and cut into 1/4-inch slices
- 5 garlic cloves minced
- 3 celery ribs chopped
- Carbohydrate 16.7444487998343 g
- Cholesterol 80.4095565 mg
- Fat 12.7033599263079 g
- Fiber 0.841530244947121 g
- Protein 20.2653223256296 g
- Saturated Fat 4.0944132205361 g
- Serving Size 1 1 serving (188g)
- Sodium 410.08202901713 mg
- Sugar 15.9029185548872 g
- Trans Fat 1.95100787102585 g
- Calories 269 calories
Directions In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. Stir in the celery, green peppers, onion, garlic and seasonings. Stir in chicken and sausage. Cover and cook on low for 4-6 hours or until chicken is no longer pink. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice. Freeze option: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Yield: 11 servings. Originally published as Forgotten Jambalaya in Taste of Home February/March 2008, p33 Nutritional Facts 1 cup calculated without rice equals 230 calories, 13 g fat (5 g saturated fat), 75 mg cholesterol, 1,016 mg sodium, 9 g carbohydrate, 2 g fiber, 20 g protein. Print Add to Recipe Box Email a Friend
