Cajun shrimp jambalaya
43
- Prep Time20 mins
- Total Time4 hrs 20 mins
- Makes16 cups (4 L), for 8 servings
Roberto Caruso
Ingredients
4 turkey, Cajun, or hot Italian sausages
300-g ham steak
2 onions
4 garlic cloves
1 green bell pepper
2 cups long-grain white rice
796-mL can diced tomatoes
284-mL can undiluted chicken broth, and 1 can water, or 2 cups chicken bouillon
1 tsp dried oregano leaves
1 tsp salt
1 tsp ground black pepper
1/2 tsp dried thyme leaves
2 bay leaves
454-g bag uncooked shrimp, peeled
1 cup chopped fresh parsley
Instructions
Set a large frying pan over medium heat. Cut each sausage in half. Squeeze meat from casings into pan. Discard casings. Using a fork, stir frequently to keep meat crumbly until no longer pink, 6 to 7 minutes.
Meanwhile, coarsely chop ham and onions. Mince garlic. Core and seed green pepper, then chop into 1-inch (2.5-cm) pieces. Add sausage meat to bowl of slow cooker. Add ham, rice, onions, garlic, green pepper, tomatoes, broth, water, oregano, salt, pepper, thyme and bay leaves. Stir until evenly mixed. Cover and turn slow cooker to high. Cook until rice is done, 3 hours on high or 6 hours on low. Stir in frozen shrimp and continue cooking 40 more minutes. Stir in parsley.
Nutrition (per serving)
Calories 413, Protein 33.3g, Carbohydrates 48.4g, Fat 9g, Fibre 2.5g, Sodium 1765mg.
Save time with a slow cooker and enjoy a creole feast.
Lean ham
Look for extra-lean ham at your supermarket. Three ounces (90 g) of extra-lean ham has about 4.7 grams of fat and 123 calories.
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