Shrimp Jambalaya - Delicious Decisions

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healthy slow cooker cookbook
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Shrimp Jambalaya - Delicious Decisions

Capture the flavors of Louisiana with this traditional dish. Add the shrimp for the last 30 minutes of cooking time. The slow cooker does a masterful job of infusing it with flavor and cooking it to perfection.

Ingredients

Servings  4  

  • 14.5 oz. canned, no-salt-added tomatoes (undrained)
  • 1 cup water (if cooking on low or 1 1/2 cups water if cooking on high)
  • 1/2 cup finely chopped onion
  • 1 medium rib of celery, sliced crosswise
  • 1 small green bell pepper (chopped)
  • 2 ounces uncured, low-fat ham, all visible fat discarded. finely chopped
  • 2 tsp. dried parsley (crumbled)
  • 2 tsp. dried oregano (crumbled)
  • 2 medium garlic cloves (minced)
  • 1/2 tsp. dried thyme (crumbled)
  • 1/8 to 1/4 tsp. cayenne
  • 1 medium dried bay leaf
  • 8 oz. raw medium shrimp (thawed if frozen), rinsed, peeled, patted dry
  • 1 cup frozen, cut okra (thawed)
  • 1 cup uncooked, instant brown rice
  • 1/4 cup snipped, fresh parsley (crumbled)

Directions

Tip: Click on step to mark as complete.

  1. In a 3- to 4 1/2-quart round or oval slow cooker, stir together the tomatoes with liquid, water, onion, celery, bell pepper, ham, parsley, oregano, garlic, thyme, cayenne, and bay leaf. Cook, covered, on low for 5 to 6 hours or on high for 2 1/2 to 3 hours, or until the vegetables are tender.
  2. If using the low setting, change it to high. Quickly stir in the shrimp, okra, and rice and re-cover the slow cooker. Cook for 30 minutes, or until the rice is tender. Discard the bay leaf. Serve the jambalaya sprinkled with the parsley.

Nutrition Facts

Shrimp Jambalaya - Delicious Decisions

CaloriesCalories

203 Per Serving

ProteinProtein

19g Per Serving

FiberFiber

4g Per Serving

Nutrition Facts

Calories 203
Total Fat 1.5 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.5 g
Cholesterol 100 mg
Sodium 186 mg
Total Carbohydrate 28 g
Dietary Fiber 4 g
Sugars 6 g
Added Sugars 0 g
Protein 19 g

Dietary Exchanges
2 lean meat, 1 vegetable, 1 starch

This recipe is reprinted with permission from Healthy Slow Cooker Cookbook, 2nd Edition. Copyright © 2018 by the American Heart Association. Published by Harmony Books, an imprint of Penguin Random House LLC. Available from booksellers everywhere.

Capture the flavors of Louisiana with this traditional dish. Add the shrimp for the last 30 minutes of cooking time. The slow cooker does a masterful job of infusing it with flavor and cooking it to perfection.

Nutrition Facts

Shrimp Jambalaya - Delicious Decisions

CaloriesCalories

203 Per Serving

ProteinProtein

19g Per Serving

FiberFiber

4g Per Serving
×
Calories 203
Total Fat 1.5 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.5 g
Cholesterol 100 mg
Sodium 186 mg
Total Carbohydrate 28 g
Dietary Fiber 4 g
Sugars 6 g
Added Sugars 0 g
Protein 19 g

Dietary Exchanges
2 lean meat, 1 vegetable, 1 starch

Ingredients

Servings  4  

  • 14.5 oz. canned, no-salt-added tomatoes (undrained)
  • 1 cup water (if cooking on low or 1 1/2 cups water if cooking on high)
  • 1/2 cup finely chopped onion
  • 1 medium rib of celery, sliced crosswise
  • 1 small green bell pepper (chopped)
  • 2 ounces uncured, low-fat ham, all visible fat discarded. finely chopped
  • 2 tsp. dried parsley (crumbled)
  • 2 tsp. dried oregano (crumbled)
  • 2 medium garlic cloves (minced)
  • 1/2 tsp. dried thyme (crumbled)
  • 1/8 to 1/4 tsp. cayenne
  • 1 medium dried bay leaf
  • 8 oz. raw medium shrimp (thawed if frozen), rinsed, peeled, patted dry
  • 1 cup frozen, cut okra (thawed)
  • 1 cup uncooked, instant brown rice
  • 1/4 cup snipped, fresh parsley (crumbled)

Directions

Tip: Click on step to mark as complete.

  1. In a 3- to 4 1/2-quart round or oval slow cooker, stir together the tomatoes with liquid, water, onion, celery, bell pepper, ham, parsley, oregano, garlic, thyme, cayenne, and bay leaf. Cook, covered, on low for 5 to 6 hours or on high for 2 1/2 to 3 hours, or until the vegetables are tender.
  2. If using the low setting, change it to high. Quickly stir in the shrimp, okra, and rice and re-cover the slow cooker. Cook for 30 minutes, or until the rice is tender. Discard the bay leaf. Serve the jambalaya sprinkled with the parsley.
AHA Healthy Slow Cooker Cookbook, 2nd Edition

AHA Healthy Slow Cooker Cookbook, 2nd Edition

The versatile slow cooker is American’s favorite kitchen appliance -- AND -- it can help support a healthy diet! The American Heart Association Healthy Slow Cooker Cookbook, 2nd Edition is back with brand new recipes that utilize your slow cooker and nourish you. From appetizers to desserts, the 230 recipes in this cookbook will surprise you with their variety and depth of flavor. Photography ©2018 by Lauren Volo.

Sample Recipes:

Beef Stew with Fresh Mango

Acorn Squash Wedges with Walnuts

Steamed Pumpkin Bread

Kale and Red Quinoa Soup

 

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This recipe is reprinted with permission from Healthy Slow Cooker Cookbook, 2nd Edition. Copyright © 2018 by the American Heart Association. Published by Harmony Books, an imprint of Penguin Random House LLC. Available from booksellers everywhere.