RECPIE OF THE DAY! CAJUN-CREOLE JAMBALAYA

This traditional cajun-Creole dish will please the palate with it's mix of robust flavors! With this dish, you can bring Louisiana to your kitchen. I'm sure it will be enjoyed by your friends and family.

Makes 5 servings

1 medium red onion, finely chopped

1 green bell pepper, chopped

2 ribs celery, thinly sliced

8 oz turkey kielbasa, sliced very thin

1 can (28 oz) whole tomatoes

1 cup uncooked converted rice

2 tsp salt-free Cajun-Creole seasoning (I used The Spice Hunter)

12 oz peeled large shrimp (21 to 25 count)

Garnish: chopped parsley and hot pepper sauce


1. Layer onion, pepper, celery and turkey kielbasa in a 3 1/2-qt or larger slow-cooker.

2. Mix tomatoes and their juices, rice and seasoning in medium bowl, breaking up tomatoes with a spoon. Pour in slow-cooker. Cover and cook on low 4 to 5 hours until vegetables and rice are tender.

3. Stir in shrimp, cover and cook 20 minutes until cooked through. Sprinkle with parsley and hot sauce.

Per Serving 325 Calories