Jambalaya Slow Cooker Recipe Without Shrimp
Description
Jambalaya is a popular dish from Louisiana that consists of rice, meat, and vegetables. It is usually made with shrimp, but this slow cooker version is perfect for those who don’t eat seafood. This jambalaya recipe is easy to make and packed with flavor. The slow cooker makes it a truly effortless meal that is perfect for busy weeknights.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 1 red pepper, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup long grain white rice
- 2 cups vegetable broth
- 1/2 cup diced tomatoes
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 1/2 teaspoon hot sauce (optional)
- 1/4 cup chopped parsley, for garnish
Instructions
Heat the olive oil in a large skillet over medium heat. Add the onion and red pepper and cook until softened, about 5 minutes. Add the garlic and tomato paste and cook for 1 minute. Add the smoked paprika, oregano, cumin, salt, and black pepper and cook for 1 minute.
Transfer the mixture to a slow cooker. Add the rice, vegetable broth, diced tomatoes, celery, carrots, and hot sauce (if using). Stir to combine. Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the rice is cooked and the vegetables are tender.
Garnish with parsley and serve. Enjoy!
Equipment
- Skillet
- Slow cooker
Notes
Feel free to add other vegetables to the slow cooker. Mushrooms, bell peppers, and squash would all be delicious additions. You can also add cooked and diced chicken or sausage to the slow cooker.
Nutrition
This jambalaya recipe is vegan and gluten-free. One serving is approximately 250 calories and provides 6g of fiber, 5g of protein, and 1g of fat.
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