Seafood Jambalaya Slow Cooker Recipe

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

1. Cook the bacon, onion, celery, and garlic in a skillet until bacon is crisp and vegetables are softened
2. Transfer to slow cooker
3. Add remaining ingredients except fish and shrimp, cover, and cook on low until rice is tender, about 4 hours
4. Turn to high, add fish and shrimp, cover, and cook until fish flakes easily, about 30 minutes to 1 hour
5. Yield: 4 servings
6. Per serving: 472 g water; 379 calories (32% from fat, 30% from protein, 38% from carb)

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