Fish

Slow Cooker Jambalaya is for Dinner.

Slow Cooker Jambalaya takes 20 minutes to prepare.

Slow Cooker Jambalaya takes 240 minutes to cook.

Slow Cooker Jambalaya makes 6 servings.

The ingredients for Slow Cooker Jambalaya are:

Chicken Breast, no skin, 16 ounces
Monkfish, raw, 8 oz
Carrots, raw, 2 cup, chopped
Onions, raw, 2 cup, chopped
Celery, raw, 2 cup, diced
Peppers, sweet, red, raw, sliced, 2 cups
Low sodium chicken broth, 2 cups
Basil, 2 tbsp
Oregano, ground, 2 tbsp
Garlic, 2 cloves
1 T chicken fat or stock
Morningstar Veggie Sausage Links (2 per serving), 3 servings
Tomatoes, red, ripe, canned, whole, no salt added, 2 cup
Pepper, red or cayenne, 1 tbsp

Here is how you make Slow Cooker Jambalaya:

Rough chop all larger ingredients into more or less bite-sized pieces. Take the tails off the shrimp. Combine in slow cooker with 4 - 8 c. of water, whatever your slow cooker will hold.Cook on high for 4 hours.Makes 6 servings. Number of Servings: 6Recipe submitted by SparkPeople user JESPAH.

The nutritional information for Slow Cooker Jambalaya is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 262.6

• Total Fat: 6.4 g
• Cholesterol: 57.9 mg
• Sodium: 496.6 mg
• Total Carbs: 19.7 g
• Dietary Fiber: 6.4 g
• Protein: 32.6 g