Easy Slow Cooker Jambalaya
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A traditional Louisiana jambalaya of shrimp, ham, and rice simmered in a tomato-based broth with vegetables and Creole spices. This slow-cooker version comes together quickly for an easy one-pot dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 Tbsp butter
- ¾ cup diced onion
- ½ cup diced celery
- 2 minced garlic cloves
- 1 cup beef broth
- ¼ cup diced green peppers
- 2 cups cubed ham
- 2 (14 oz) cans petite diced tomatoes
- 1 ¼ cup parboiled or long grain white rice, uncooked
- 1 cup water
- 1 tsp sugar
- 1 tsp dried thyme
- ½ tsp chili powder
- ¼ tsp pepper
- 1 pound frozen peeled and deveined cooked shrimp
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 1120mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 682mg
- Calcium
- 117mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1120MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.