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Sausage and Bean Jambalaya

Makes: 4 servings
Prep 15 mins Slow Cook 2 hrs  (HIGH) or 4 hours (LOW)
Sausage and Bean Jambalaya
  • 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 - 16  ounce can  red kidney beans, rinsed and drained
  • 1 14 1/2 ounce can  fire-roasted diced tomatoes
  • 1  cup  chopped celery (2 stalks)

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 KitchenFor easy cleanup:
  • Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your jambalaya is finished cooking, spoon it out of your slow cooker. Once the food is out of your slow cooker liner, simply dispose of the liner. Note: Do not lift or transport the disposable liner with food inside.
  • 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)
  • Servings Per Recipe 4,
  • cal. (kcal) 409,
  • Fat, total (g) 24,
  • chol. (mg) 56,
  • sat. fat (g) 8,
  • carb. (g) 32,
  • Monounsaturated fat (g) 10,
  • Polyunsaturated fat (g) 4,
  • Trans fatty acid (g) 0,
  • fiber (g) 8,
  • sugar (g) 10,
  • pro. (g) 18,
  • vit. A (IU) 923,
  • vit. C (mg) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 4,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 65,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 1295,
  • Potassium (mg) 856,
  • calcium (mg) 81,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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