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Add a photoThere is nothing better than a big bowl of Jambalaya on a cold Sunday evening. This recipe is so easy to throw into the slow cooker and while it cooks you can curl up with a good book. I warn you though, the smell of it might make you forget what you are reading. You can make this recipe even spicier by adding a bit of hot sauce (just a drop or two) right before you serve it. Dig in and enjoy!
Ingredientes
- 1 cup celery, sliced thin
- 1 cup onion, chopped
- 1/2 cup yellow sweet pepper
- 1/2 cup red sweet pepper
- 1/4 cup green pepper
- 1 can (14.5 ounces) diced tomatoes, undrained
- 2 cups chicken broth
- 1 can (6 ounces) tomato paste
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 2 tablespoons parsley
- 1 pound chicken breasts, boneless and skinless cut into 1/2 inch pieces
- 1 1/2 cups instant brown rice
- 1 1/2 cups shrimp, cooked, peeled and deveined
Direcciones
- In the slow cooker stir together celery, onions, undrained tomatoes, peppers, broth, tomato paste, garlic and all the seasonings. Stir in chicken. Cover and cook on high for 2 1/2 hours. Stir in uncooked instant rice and cook approximately 30-45 minutes until rice has absorbed almost all the liquid. Add shrimp and warm through on low for 15 minutes. Serves 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 283g | |
| Recipe makes 8 servings | |
| Calories 297 | |
| Calories from Fat 56 | 19% |
| Total Fat 6.3g | 8% |
| Saturated Fat 1.63g | 7% |
| Trans Fat 0.05g | |
| Cholesterol 96mg | 32% |
| Sodium 548mg | 23% |
| Potassium 685mg | 20% |
| Total Carbs 36.4g | 10% |
| Dietary Fiber 3.5g | 12% |
| Sugars 4.91g | 3% |
| Protein 23.55g | 38% |
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