Slow-Cooker Jambalaya

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Slow-Cooker Jambalaya
This hearty jambalaya is bursting with chicken, smoked turkey sausage, and shrimp. It takes just 25 minutes to prep in the morning and then your slow cooker will work its magic and deliver a tasty meal at the end of the day.
Diabetic Living Magazine
total:
3 hrs 25 mins
active:
25 mins
Servings:
6
Slow-Cooker Jambalaya

Ingredients

Directions

  • Combine chicken, sausage, collard greens, bell pepper, celery, and onion in a 3 1/2- or 4-quart slow cooker. Stir in tomatoes, tapioca, garlic, thyme, and crushed red pepper.

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  • Cover and cook on Low for 5 to 6 hours or on High for 2 1/2 to 3 hours.

  • If using low setting, turn to High. Stir in shrimp. Cover and cook for 30 minutes more or until shrimp are opaque. Serve over hot cooked brown rice. Sprinkle with parsley.

Tips

Tip: Rinse collard greens well and remove any tough stems or ribs before chopping.

Tips

Equipment: 3 1/2- or 4-quart slow cooker

Nutrition Facts

Serving Size:
1 1/3 cups chicken mixture and 1/3 cup rice
Per Serving:
292 calories; protein 29.1g; carbohydrates 31.8g; dietary fiber 5.3g; sugars 9.3g; fat 5g; saturated fat 1.1g; cholesterol 108.5mg; vitamin a iu 2695.3IU; vitamin c 55.3mg; folate 58.4mcg; calcium 128.4mg; iron 3mg; magnesium 69.8mg; potassium 559.5mg; sodium 535.8mg.
Exchanges:

3 lean protein, 2 vegetable, 1 1/2 starch
© Copyright 2022 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 05/19/2022
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