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.
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Serving Size: 1 Serving (240g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 439 | ||
Calories from Fat: 198 (45%) | ||
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Amt Per Serving | % DV | |
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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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