For a change, chunks of boneless, skinless chicken breast may be substituted for the ham, however it should be added later Ė about halfway through cooking time to prevent the chicken from drying out. Most versions of Jambalaya contain shrimp, but other favorite seafood may be used instead. Andouille Sausage is a must for Jambalaya, since itís spicy and has a very distinct Cajun flavor. If itís difficult to find, as a last resort, substitute a hot cured sausage such as Portuguese Linguica or hot Kielbasa.
4 generous Servings
1 cup Converted Rice (such as Uncle Benís)
3/4 cup diced (about 3 ounces) lean ham
4 ounces andouille sausage, cooked and sliced
3 cups Basic Creole Sauce
1/2 pound raw shrimp, tails removed
- Place the rice, ham, sausage, and Creole sauce in a small slow cooker.
- Set the slow cooker to low and cook 6-8 hours or until the rice is tender.
- Stir in the shrimp 15 minutes before serving; the shrimp will cook as the jambalaya sits.
Amount Per Serving
Calories 372 Calories from Fat 87
Percent Total Calories From: Fat 23% Protein 27% Carb. 50%
Nutrient Amount per Serving
Total Fat 10 g
Saturated Fat 3 g
Cholesterol 138 mg
Sodium 1117 mg
Total Carbohydrate 46 g
Dietary Fiber 0 g
Sugars 0 g
Protein 25 g
Vitamin A 2% Vitamin C 9% Calcium 0% Iron 25%