Jambalaya
Making this Cajun recipe in the slow cooker allows the flavors of the various ingredients to mingle and develop into a zestfully robust meal.
Ingredients
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1 large onion, chopped
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2 ribs celery, sliced
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1 sweet green pepper, chopped
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1 sweet red pepper, chopped
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3 cloves garlic, chopped
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1 package (10 ounces) frozen corn kernels, thawed
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1/2 pound chorizo, in 1/2-inch pieces
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1 can (6.5 ounces) chopped clams, drained
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1 can (15.5 ounces) red kidney beans, drained
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1 cup vegetable broth
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1 can (14.5 ounces) stewed tomatoes
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1 can (8 ounces) tomato sauce
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11/2 teaspoons Cajun seasoning
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1/2 teaspoon salt
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11/2 cups instant brown rice
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1/2 small shrimp
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3 scallions, thinly sliced
Directions
1.
In 5- to 5 1/2-quart slow cooker, layer onion, celery, peppers, garlic, corn, chorizo, clams and beans.
2.
In bowl, mix broth, stewed tomatoes, tomato sauce, seasoning and salt. Pour into slow cooker.
3.
Cover slow cooker; cook on high heat for 5 hours.
4.
For last 10 minutes, stir in instant brown rice and shrimp.
5.
To serve, garnish with scallions.
Nutrition information
Calories 360, Total Fat 13 g, Saturated Fat 4 g, Cholesterol 70 mg, Sodium 980 mg, Carbohydrate 43 g, Fiber 8 g, Protein 21 g.
Percent Daily Values are based on a 2,000 calorie diet
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