Recipe: Slow Cooker Creole Jambalaya

SLOW COOKER CREOLE JAMBALAYA



2 medium stalks celery, chopped (1 cup)
4 cloves garlic, finely chopped
2 cans (14.5 oz each) diced tomatoes with green pepper and onion, undrained
1/2 cup chopped fully cooked smoked sausage
1/2 teaspoon dried thyme leaves
1/4 teaspoon ground black pepper
1/4 teaspoon red pepper sauce
12 oz uncooked deveined peeled medium (26 to 30 count) shrimp, thawed if frozen, tail shells removed
2/3 cup uncooked long-grain white rice*
1 1/3 cups water

In 3- to 3 1/2-quart slow cooker, mix all ingredients except shrimp, rice and water.

Cover crock pot; cook on LOW heat setting 7 to 8 hours or until vegetables are tender.

Stir in shrimp. Cover; cook on LOW heat setting about 30 minutes or until shrimp are pink.

Meanwhile, cook rice in 1 1/3 cups water as directed on package, omitting butter and salt.

Serve jambalaya with rice.

*If you're trying to increase the amount of whole grains you eat, use brown rice in place of the white rice and follow the package directions for cooking.

Makes 4 servings (about 1 cup each)

Nutritional Information Per 1 Serving: Calories 300 (Calories from Fat 50); Total Fat 6g (Saturated Fat 2g; Trans Fat 0g); Cholesterol 130mg; Sodium 910mg; Total Carbohydrate 43g (Dietary Fiber 3g; Sugars 12g); Protein 19g %

Daily Value: Vitamin A 8%; Vitamin C 15%; Calcium 10%; Iron 25%

Exchanges: 1 1/2 Starch, 1 Other Carbohydrate, 1 Vegetable, 2 Lean Meat Carbohydrate Choices: 3

Adapted from source: AARP / Betty Crocker Cooking for Two by Betty Crocker Editors