Sausage and Bean Jambalaya

Sausage and Bean Jambalaya Enlarge Image
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6 users rated this recipe an average rating of 4.5
Makes:
4 servings
Prep:
15 mins
Slow Cook:
2 hrs (HIGH) or 4 hours (LOW)
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Sausage and Bean Jambalaya

Ingredients
12
ounces cooked andouille sausage or cooked kielbasa (Polska Kielbasa)
1
pint miniature sweet peppers or 2 large yellow and/or orange sweet peppers
1
15 ounce can red kidney beans, rinsed and drained
1
14 1/2 ounce can fire-roasted diced tomatoes
1
cup chopped celery (2 stalks)

Directions

  1. Slice sausage in 1-inch chunks. Halve, stem, and seed the miniature peppers. If using large peppers, stem, seed, and coarsely chop.
  2. In a 3 1/2- or 4-quart slow cooker combine the sausage, sweet pepper, drained beans, undrained tomatoes, and celery. Cover and cook on HIGH for 2 hours or on LOW for 4 hours.

From the Test Kitchen

Replace the sausage with thawed frozen cooked meatballs. Use onion wedges in place of the sweet peppers, canellini beans in place of the red kidney beans and diced tomatoes with basil and garlic in place of the fire roasted tomatoes.

Nutrition Facts

(Sausage and Bean Jambalaya)
    Per serving:
  • 409 kcal cal.,
  • 24 g fat
  • (8 g sat. fat,
  • 4 g polyunsaturated fat,
  • 10 g monounsatured fat),
  • 56 mg chol.,
  • 1295 mg sodium,
  • 32 g carb.,
  • 8 g fiber,
  • 10 g sugar,
  • 18 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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