Slow cooker makes jambalaya a snap. Be sure to check the last hour or two to keep the rice from overcooking
Mix all ingredients except green onions in slow 4- to 6-quart slow cooker.
Cover and cook on low for 5 to 6 hours, or high for 2 1/2 to 3 hours.
Watch carefully during the last 1 hour (low) or 1/2 hour (high) of cooking to prevent rice from overcooking.
Just before serving, check seasoning and add green onions.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (240g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 198 (45%)|
|Amt Per Serving||% DV|
|Total Fat 22g||29 %|
|Saturated Fat 6.9g||34 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 60.4mg||19 %|
|Sodium 428.3mg||15 %|
|Potassium 435mg||11 %|
|Total Carbohydrate 39g||11 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 36.5g|
|Protein 19.8g||28 %|
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: 439
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