Slow Cooker Jambalaya Vegan Recipes
SLOW COOKER JAMBALAYA (VEGAN)
A good meal to freeze and throw in the slow cooker on a busy day. I prefer the rice cooked separately. You can substitute Creole seasoning for the Cajun seasoning and bok choy for the celery, if desired.
Provided by Maggie Huffman
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 4h55m
Yield 6
Number Of Ingredients 15
Steps:
- Drizzle the bottom of a 4-quart slow cooker crock with olive oil. Stir tomatoes with juice, seitan, sausage, onion, green bell pepper, celery, vegetable broth, garlic, miso paste, Cajun seasoning, thyme, and oregano into crock.
- Cook on Low for 4 hours. Add rice to the crock and cook on High until rice is cooked through, about 30 minutes more. Garnish with parsley.
Nutrition Facts : Calories 334.4 calories, Carbohydrate 40.8 g, Fat 10.3 g, Fiber 3.8 g, Protein 19.9 g, SaturatedFat 1.7 g, Sodium 965.3 mg, Sugar 5.2 g
SLOW COOKER JAMBALAYA
Provided by Robin Miller : Food Network
Categories main-dish
Time 7h15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
- Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.
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