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.

Recipe from Family Circle
Ingredients
  • 1   large onion, chopped
  • 2   ribs celery, sliced
  • 1   sweet green pepper, chopped
  • 1   sweet red pepper, chopped
  • 3   cloves garlic, chopped
  • 1  10  ounce package frozen corn kernels, thawed
  • 1/2  pound chorizo, in 1/2-inch pieces
  • 1  6 1/2 ounce can chopped clams, drained
  • 1  15 1/2 ounce can red kidney beans, drained
  • 1   cup vegetable broth
  • 1  14 1/2 can stewed tomatoes
  • 1  8  ounce can tomato sauce
  • 5 1/2  teaspoons Cajun seasoning
  • 1/2  teaspoon salt
  • 5 1/2  cups instant brown rice
  • 1/2  pound small shrimp
  • 3   scallions, thinly sliced
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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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