Jambalaya

Jambalaya

  • Cook Time: 5 hours on high
  • Course: Main Dish

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Ingredients

  • 1 large onion, chopped
  • 2 ribs celery, sliced
  • 1 sweet green pepper, chopped
  • 1 sweet red pepper, chopped
  • 3 cloves garlic, chopped
  • 1 package (10 ounces) frozen corn kernels, thawed
  • 1/2 pound chorizo, in 1/2-inch pieces
  • 1 can (6.5 ounces) chopped clams, drained
  • 1 can (15.5 ounces) red kidney beans, drained
  • 1 cup vegetable broth
  • 1 can (14.5 ounces) stewed tomatoes
  • 1 can (8 ounces) tomato sauce
  • 1-1/2 teaspoons Cajun seasoning
  • 1/2 teaspoon salt
  • 1-1/2 cups instant brown rice
  • 1/2 small shrimp
  • 3 scallions, thinly sliced

Directions

Step 1

Line a 5 to 5 1/2 quart slow cooker with Reynolds® Slow Cooker Liner.

Step 2

Layer onion, celery, peppers, garlic, corn, chorizo, clams and beans. In bowl, mix broth, stewed tomatoes, tomato sauce, seasoning and salt. Pour into slow cooker.

Step 3

Cover slow cooker; cook on high heat for 5 hours. For last 10 minutes, stir in instant brown rice and shrimp. To serve, garnish with scallions.

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