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The word "jambalaya" is thought to come from jambon, the French word for ham. It's a given, then, that ham is one of the primary ingredients of jambalaya; however, you don't need much when you use smoked ham and chop it finely to distribute its distinct flavor throughout the dish.
Serves 4: 1½ cups per serving
Slow cooker size/shape:3-to 4½-quart round or oval
Slow cooking time: 5 to 6 hours on low plus 30 minutes on high, OR 2½ to 3 hours on high plus 30 minutes on high
1 14.5-ounce can no-salt-added tomatoes, undrained
1 cup water (if cooking on low) or 1½ cups water (if cooking on high)
½ cup finely chopped onion
1 medium rib of celery, sliced crosswise
1 small green bell pepper, chopped
2 ounces lower-sodium, low-fat smoked ham, all visible fat discarded, finely chopped (about ⅓ cup)
2 teaspoons dried parsley, crumbled
1 teaspoon dried oregano, crumbled
2 medium garlic cloves, minced
½ teaspoon dried thyme, crumbled
⅛ to ¼ teaspoon cayenne
1 medium dried bay leaf
8 ounces raw medium shrimp, thawed if frozen, peeled, rinsed, and patted dry
1 cup frozen cut okra, thawed
1 cup uncooked instant brown rice
¼ cup snipped fresh parsley
In the slow cooker, stir together the tomatoes with liquid, water, onion, celery, bell pepper, ham, parsley, oregano, garlic, thyme, cayenne, and bay leaf. Cook, covered, on low for 5 to 6 hours or on high for 2½ to 3 hours, or until the vegetables are tender.
If using the low setting, change it to high. Quickly stir in the shrimp, okra, and rice and re-cover the slow cooker. Cook for 30 minutes, or until the rice is tender. Discard the bay leaf.
Serve the jambalaya sprinkled with the parsley.
Total Fat 2.0 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.5 g
Cholesterol 78 mg
Sodium 472 mg
Carbohydrates 30 g
Fiber 4 g
Sugars 7 g
Protein 14 g
1½ starch, 2 vegetable, 1½ lean meat
Great cook book. I just started using a slow cooker and it is very easy to use. The food tastes great.Published 12 days ago by Amy
This cookbook lacks pictures for every recipe.
I tend to eat with my eyes first, not to mention that, I'm not a very good cook - so it is helpful to have pictures so I know... Read more
I like the idea of the cookbook, and there are some cool recipes, but it's not as imaginative as I had hoped. Read morePublished 1 month ago by B. Shane