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

    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
 

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
 

tags: Brown Rice, Celery, Cut Corn, Fish and Seafood, Garlic, Healthy Cooking, Jambalaya, Low Calorie, Low Calorie Dinners, Low Fat, Low Fat Dinners, Mardi Gras, Mardi Gras Dinner, Mexican Chorizo Dishes, Mexican Cuisine, More Vegetables, Onions, Other Fish and Seafood, Peppers, Pork, Rice, Seafood Jambalaya, Shrimp, Slow Cooker, Vegetables, nutrition information, Directions, Ingredients, Making this Cajun recipe in the slow cooker allows the flavors of the various ingredients to mingle and develop into a zestfully robust meal.