Ingredients for Slow Poke Jambalaya Crock Pot
- Bell Pepper
- Onion
- Diced Tomato
- Celery
- Garlic
- Parsley
- Thyme Leaves
- Oregano Leaves
- Cayenne
- Salt
- Smoked Sausage
- Chicken Breast
- Beef Broth
- Clam Broth
- 1 pound shrimp, peeled and deveined
- Clam
- 1 pound mussels, scrubbed
- Cooked Rice
- 1/2 cup frozen peas
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How to Make Slow Poke Jambalaya Crock Pot
- Shell 1 pound of shrimp and halve them lengthwise.
- In your slow cooker, combine all ingredients EXCEPT the shrimp, clams, mussels, cooked rice, and peas.
- Cover and cook on low for 9-10 hours, or until the flavors have melded beautifully.
- Stir in 1 cup of cooked long-grain white rice and 1/2 cup of frozen peas.
- Add 1 pound of scrubbed clams, 1 pound of mussels, and the shelled shrimp.
- Cover and cook on high for 20-30 minutes, or until the shellfish are cooked through and the rice is heated through. Do not overcook!
- Serve hot and enjoy! Garnish with chopped green onions or parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
9g
Fat
17g
Carbs
4g