The best part about this jambalaya recipe is that it can be made in the slow cooker.
Remember, slow cookers aren't just for stews. I have slow cooker recipes for everything from oatmeal to flank steak.
Crockpot Jambalaya
- 1 lb. Italian turkey sausage with casings removed
- 2 onions, diced
- 3 cloves garlic, minced
- 1 jalapeno pepper, chopped finely
- 2 tsp. Cajun seasoning
- 1 tsp. oregano
- salt and pepper to taste
- 1 cup pearl barley, rinsed thoroughly
- 28 oz. can diced tomatoes, with juice
- 3 cups low-sodium chicken broth
- 8 oz. peeled and deveined shrimp
Cut sausage into 1/2 inch thick slices. In a large skillet, cook sausage over medium-high heat. Transfer to slow cooker.
Add onions, garlic, jalapeno pepper and seasonings to skillet. Stir and cook for one minute. Stir in barley, then tomatoes (with juice) and chicken broth. Bring to a boil. Remove from stove and pour over sausage in slow cooker. Cover and cook on low 6-7 hours or on high 3-4 hours. About a half hour before serving, add shrimp to slow cooker. Cook until shrimp turns pink and is heated through, about 20-30 minutes.
Serves 6.
Per serving: 290 calories, 5 g fat, 77 mg cholesterol, 42 g carbohydrate, 8 g fiber, 21 g protein, 14% Vitamin A, 59% Vitamin C, 9% calcium, 36% iron
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