Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Slow Cooker Jambalaya Red Beans And Rice
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- #49032
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
1 bag (12 ounce size) frozen deveined shelled cooked small shrimp
1 medium onion, chopped
3/4 pound boneless skinless chicken thighs, cut into quarters
1 clove garlic, finely chopped
1 medium green bell pepper, chopped
2 dried bay leaves
1 can (15.5 ounce size) red beans, drained, rinsed
1 can (6 ounce size) tomato paste
1 can (14.5 ounce size) garlic-seasoned diced tomatoes, undrained
1 teaspoon sugar
3 teaspoons dried Creole seasoning
1/2 pound precooked kielbasa, halved lengthwise, cut into 1-inch-thick slices
4 cups uncooked instant white rice
water
directions
Place bag of frozen shrimp in refrigerator to thaw. In 3- to 4-quart slow cooker, layer onion, chicken, garlic, bell pepper, bay leaves, beans, tomato paste, tomatoes, sugar and Creole seasoning.
Cover; cook on Low setting 6 to 8 hours.
About 35 minutes before serving, remove and discard bay leaves. If necessary, remove tail shells from thawed shrimp; gently stir shrimp and sausage into chicken mixture.
Increase heat setting to High; cover and cook 20 to 30 minutes longer or until shrimp and sausage are thoroughly heated.
Meanwhile, cook rice in water as directed on package. Serve meat mixture over rice. If desired, serve with red pepper sauce.
added by
Deb14453
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
425 calories, 10 grams fat, 59 grams carbohydrates, 23 grams protein per serving.
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reviews & comments
July 2, 2010
This dish was delicious! I put in 6 pieces of chicken (3 thighs and 3 breasts--I would recommend using skinless) and had plenty of sauce for all of it using the amount suggested in the recipe. I served it over white rice with cornbread and butter on the side. Fantastic! I would warn that this tastes more like Chicken Creole than Jambalaya, but it was delicious nonetheless. It was enough for multiple servings for about 6-7 days. With the shrimp in the dish I would recommend freezing leftovers after a day and only heating up what you need each day.