Jambalaya shrimp and sausage perk up a hearty slow-cooked meal.
Slow-Cooked Jambalaya-Style Red Beans and Rice
- Prep Time 30 min
- Total 6 hr 30 min
- Ingredients 14
- Servings 8
Ingredients
- 1 medium onion, chopped
- 3/4 lb boneless skinless chicken thighs, quartered
- 1 clove garlic, finely chopped
- 1 green bell pepper, chopped
- 2 dried bay leaves
- 1 can (15.5 oz) red beans, drained, rinsed
- 1 can (6 oz) Muir Glen™ organic tomato paste
- 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
- 1/2 teaspoon salt
- 1 package (12 oz) frozen cooked deveined peeled small shrimp, thawed
- 1/2 lb cooked kielbasa or Polish sausage, halved lengthwise, cut into 1-inch slices
- 4 cups uncooked instant white rice
- 4 cups water
- Red pepper sauce, if desired
Instructions
-
Step1In 4- to 6-quart slow cooker, layer all ingredients in order listed, except shrimp, sausage, rice, water and pepper sauce.
-
Step2Cover; cook on Low heat setting 6 to 8 hours.
-
Step3About 10 minutes before serving, gently stir shrimp and sausage into chicken mixture. Remove and discard bay leaves. Increase heat setting to High; cover and cook 5 to 10 minutes longer or until shrimp and sausage are hot.
-
Step4Meanwhile, cook rice in water as directed on package. Serve meat mixture over rice. Serve with pepper sauce.
Nutrition
440
Calories
12g
Total Fat
28g
Protein
56g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 440
- Calories from Fat
- 110
- Total Fat
- 12g
- 18%
- Saturated Fat
- 4g
- 20%
- Cholesterol
- 130mg
- 43%
- Sodium
- 900mg
- 38%
- Total Carbohydrate
- 56g
- 19%
- Dietary Fiber
- 5g
- 20%
- Sugars
- 4g
- Protein
- 28g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 30%
- 30%
- Calcium
- 8%
- 8%
- Iron
- 30%
- 30%
Exchanges:
3 1/2 Starch; 3 1/2 Other Carbohydrate; 2 1/2 Lean Meat; 1/2 Fat;
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