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    You are in: Home / Recipes / Slow Cooker Jambalaya Recipe
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    Slow Cooker Jambalaya

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on April 22, 2008

      I used cooked rice that I added just before serving along with peas. No shrimp. Added garlic and some hot pepper flakes. And used home made Giblet Stock from Turkey or Chicken or ?? for Soup or Gravy.

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    • on October 05, 2010

      This was delicious. I added cajun seasoning, only used one can of tomatoes and left out the chicken broth. I sauteed the shrimp in olive oil and cajun seasoning... also added finely chopped garlic.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 09, 2008

      used raw rice and added it according to the recipe - ended up mush :( wasted 5 hours of cooking. I would add the raw rice & shrimp no more than 8-10 minutes before being ready. Also, add bay leaves & the juice of one habenero pepper for flavor...

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    Nutritional Facts for Slow Cooker Jambalaya

    Serving Size: 1 (4286 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 908.3
     
    Calories from Fat 373
    41%
    Total Fat 41.5 g
    63%
    Saturated Fat 13.1 g
    65%
    Cholesterol 404.8 mg
    134%
    Sodium 1857.5 mg
    77%
    Total Carbohydrate 51.5 g
    17%
    Dietary Fiber 5.5 g
    22%
    Sugars 10.8 g
    43%
    Protein 75.0 g
    150%

    The following items or measurements are not included:

    seasoning

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