Cajun shrimp jambalaya
Prep 20 min
Total 4 hours 20 min
Makes 16 cups (4 L), for 8 servings
Updated Nov 24, 2014
Chatelaine
Ingredients
4
turkey, Cajun, or hot Italian sausages
300-g
2
1
green bell pepper
2 cups
long-grain white rice
796-mL can
diced tomatoes
284-mL can
1 tsp
dried oregano leaves
1 tsp
1 tsp
ground black pepper
1/2 tsp
dried thyme leaves
454-g bag
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.
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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Nutrition
Calories 413, Protein 33.3 g, Carbohydrates 48.4 g, Fat 9 g, Fibre 2.5 g, Sodium 1765 mg.
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