Jambalaya
Recipe from Family Circle

Making this Cajun recipe in the slow cooker allows the flavors of the various ingredients to mingle and develop into a zestfully robust meal.



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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  10  ounce package 
    frozen corn kernels, thawed
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    1/2  pound 
    chorizo, in 1/2-inch pieces
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    1  6 1/2 ounce can 
    chopped clams, drained
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    1  15 1/2 ounce can 
    red kidney beans, drained
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    1   cup 
    vegetable broth
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    1  14 1/2 can 
    stewed tomatoes
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    1  8  ounce can 
    tomato sauce
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    5 1/2  teaspoons 
    Cajun seasoning
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    1/2  teaspoon 
    salt
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    5 1/2  cups 
    instant brown rice
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    1/2  pound 
    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
Per Serving: cal. (kcal) 360, Fat, total (g) 13, chol. (mg) 70, sat. fat (g) 4, carb. (g) 43, fiber (g) 8, pro. (g) 21, sodium (mg) 980, Percent Daily Values are based on a 2,000 calorie diet
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