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Recipe Category: Seafood
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Seafood Jambalaya Slow Cooker Recipe
Ingredients
- 6 slices Low-Salt bacon, chopped
- 1 cup (160 g) chopped onion
- ¾ cup (75 g) sliced celery
- ½ teaspoon minced garlic
- ½ teaspoon cayenne
- 1 tsp oregano
- ½ teaspoon thyme
- 360 g no-salt-added diced tomatoes
- 3 cups (705 ml) vegetable broth
- 1½ cups (278 g) uncooked long-grain rice
- 225g catfish, cut in 1-inch (2.5 cm) cubes
- 225g shrimp, peeled
Method
- Cook the bacon, onion, celery, and garlic in a skillet until bacon is crisp and vegetables are softened
- Transfer to slow cooker
- Add remaining ingredients except fish and shrimp, cover, and cook on low until rice is tender, about 4 hours
- Turn to high, add fish and shrimp, cover, and cook until fish flakes easily, about 30 minutes to 1 hour
- Yield: 4 servings
- Per serving: 472 g water; 379 calories (32% from fat, 30% from protein, 38% from carb)
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