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There 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!

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 8
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Ingredientes

Cost per serving $1.97 view details
  • 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

  1. 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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