Slow Cooker Jambalaya - dummies

By Erin Palinski-Wade, Tara Gidus, Kristina LaRue

Spice up your flat-belly meals with this Jambalaya recipe that features colorful vegetables, shrimp, and spicy chicken sausage. Jambalaya transports and reheats well, so store any leftovers in an airtight container for lunch the next day.

Turn up the heat with a drop or two of Sriracha hot sauce.

Prep time: 15 minutes

Cook time: 8 hours

Yield: 8 servings

1 onion, peeled and diced

3 cloves garlic, minced

3 stalks celery, diced

1 red bell pepper

1 green bell pepper

1 cup no-salt-added crushed tomatoes

2 teaspoons Italian seasoning

3 cups low-sodium chicken stock

1 cup wild rice

One 15-ounce can low-sodium kidney beans, rinsed and drained

6 ounces precooked spicy chicken sausage, cubed

12 ounces precooked shrimp

  1. In a slow cooker, place the onion, garlic, celery, bell peppers, and tomatoes.

  2. Stir in the Italian seasoning, chicken stock, wild rice, and kidney beans.

  3. Cover the slow cooker and cook on low for 8 hours. With 15 minutes remaining, add the sausage and shrimp to the pot and stir.

Per serving: Calories 254 (From Fat 36); Fat 4g (Saturated 1g); Cholesterol 94mg; Sodium 602mg; Carbohydrate 34g (Dietary Fiber 6g); Protein 23g.