Slow-Cooker Jambalaya

Slow-Cooker Jambalaya
Servings 8
Prep 15 min

Ingredients
1 large onion, chopped (1 cup)
2 medium celery stalks, chopped (1 cup)
3 garlic cloves, finely chopped
1 can (28 oz) diced tomatoes, undrained
2 cups chopped fully cooked smoked sausage
1 tablespoon parsley flakes
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper sauce
3/4 pound uncooked peeled deveined medium shrimp, thawed if frozen
4 cups hot cooked rice

Steps
1 In 3 1/2- to 6-quart slow cooker, mix all ingredients except shrimp and rice.
2 Cover; cook on Low heat setting 7 to 8 hours (or High heat setting 3 to 4 hours).
3 Stir in shrimp. If needed, reduce heat setting to Low; cover and cook on Low heat setting about 1 hour longer or until shrimp are pink and firm. Serve jambalaya with rice.

Betty Crocker Meal
https://www.bettycrocker.com/recipes/slow-cooker-jambalaya/5c6a6cb5-570c-422a-8706-8bbf7a2c2e80?p=1&position=RDPToolbarRAIL.Print

Diabetic Plate Method
1. Sausage & Shrimp
2. Rice
3. Celery
4. Tomatoes / Cauliflower rice