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home > recipes > seafood > slow cooker jambalaya
from US 1 cup chopped onion 1 cup chopped green bell pepper 1 cup chopped celery 2 cloves garlic -- chopped 28 ounces canned tomatoes -- undrained 2 cups smoked sausage -- chopped 1 tablespoon dried parsley 1/2 teaspoon dried thyme 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon Tabasco sauce 3/4 pound medium shrimp -- raw, peeled, devein Add all ingredients EXCEPT the shrimp into a 3-6 quart slow cooker. Cover & cook on low for 7-8 hours{or on high for 3-4 hours}. Stir in cleaned shrimp, cover & cook on low for about 1 hour or until shrimp are pink & firm. Makes 8 servings Each serving contains 8.8 g carbs minus 1.9 gr. fiber: 6.9 carbs, 18 gr. protein

Slow Cooker Jambalaya


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list all recipes for SEAFOOD (335)
list all recipes by SBROOKS (2)


   

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keyword: cooker
keyword: jambalaya
recipes for seafood
recipes by sbrooks
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(posted April 14, 2004)

from US

1 cup chopped
onion
1 cup chopped
green bell pepper
1 cup chopped
celery
2 cloves
garlic -- chopped
28 ounces canned tomatoes -- undrained
2 cups smoked
sausage -- chopped
1 tablespoon dried
parsley
1/2 teaspoon dried
thyme
1/2 teaspoon
salt
1/4 teaspoon pepper
1/4 teaspoon Tabasco
sauce
3/4 pound medium
shrimp -- raw, peeled, devein

Add all ingredients EXCEPT the
shrimp into a 3-6 quart slow cooker. Cover & cook on low for 7-8 hours{or on high for 3-4 hours}. Stir in cleaned shrimp, cover & cook on low for about 1 hour or until shrimp are pink & firm.

Makes 8 servings
Each serving contains 8.8
g carbs minus 1.9 gr. fiber: 6.9 carbs, 18 gr. protein



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