Crockpot Jambalaya
This recipe is inspired by my husband’s cold. Nothing clears the sinuses quite like a spicy jambalaya and with Fall full on us here in the Midwest (and football on TV), I figured Sunday would be a perfect day to throw something spicy in the crockpot. This version is quite spicy but can be altered to your tastes by lowering the amount of hot sauce or using a less spicy sausage. I used this beautiful organic nitrate/hormone-free spicy Andouille I got from my local supermarket.
I also used four peppers – green, red, orange and yellow and cut them coarsely. They look so pretty and fresh!
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Serving Size: 1 Serving (1363g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 2402 | ||
Calories from Fat: 1423 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 158.1g | 211 % | |
Saturated Fat 45.1g | 225 % | |
Monounsaturated Fat 64.8g | ||
Polyunsanturated Fat 34.4g | ||
Cholesterol 893.7mg | 275 % | |
Sodium 877.2mg | 30 % | |
Potassium 2825.9mg | 74 % | |
Total Carbohydrate 20.8g | 6 % | |
Dietary Fiber 7.4g | 29 % | |
Sugars, other 13.4g | ||
Protein 214.3g | 306 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2402
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