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Slow Cooker Veggie Jambalaya
KATHERINEMELTON2563714Ingredients
45Minutes
710Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil
- 1 onion (large)
- 1 bell pepper
- 1 celery rib (chopped)
- 2 cloves (galic)
- 1 can red kidney beans (dark, drained and rinsed)
- 1 can black eyed peas (drained and rinsed)
- 15 oz. crushed tomatoes
- 14.5 oz. diced tomatoes (drained)
- 1 cup water
- 1 1/2 tsp. Cajun seasoning
- 3/4 tsp. thyme
- 8 oz. vegetarian sausage
- Tabasco Sauce
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Directions
- Heat 1 T oil in skillet over medium heat. Add onion, bell pepper, celery, and garlic; cover and cook until softened, about 5 minutes.
- Transfer to a slow cooker. Add beans, tomatoes, water, seasoning, Cover and cook on low for 6 to 8 hours.
- Prior to serving, heat the remaining 1 T oil in a skillet over medium heat. Add the sausage pieces and cook until browned. Add to jambalaya with hot sauce to taste.
NutritionView More
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710Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories710Calories from Fat230 |
| % DAILY VALUE |
| Total Fat26g40% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol |
| Sodium1010mg42% |
| Potassium970mg28% |
| Protein40g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate88g29% |
| Dietary Fiber6g24% |
| Sugars5g |
| Vitamin A35% |
| Vitamin C150% |
| Calcium10% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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