Shrimp Jambalaya

*Gluten-Free–Optional
Makes 8 servings
Prep. Time: 45 minutes Cooking Time: 2¼ hours Ideal slow-cooker size: 5-qt.
Needed at Time of Preparation:
2 medium-sized onions, chopped
2 green bell peppers, chopped
3 ribs celery, chopped
1 cup chopped, cooked lean ham
2 cloves garlic, chopped
1½ cups fat-free low-sodium beef broth *use gluten-free broth to keep this recipe gluten-free
28-oz. can low-sodium chopped tomatoes
2 Tbsp. chopped parsley, fresh or dried
1 tsp. dried basil
½ tsp. dried thyme
¼ tsp. black pepper
⅓ tsp. cayenne pepper
Preparation Instructions:

  1. Label 2 gallon-sized freezer bags with the numbers #1and #2.
  2. In freezer bag #1, add the onions, bell peppers, celery, ham, and garlic. Taking out as much air as possible and seal bag.
  3. In bag #2, add the beef broth, chopped tomatoes, parsley, basil, thyme, black pepper, and cayenne pepper. Taking out as much air as possible and seal bag.
  4. Place bags #1 and #2 into a third gallon-sized freezer bag. Taking out as much air as possible and seal bag.
  5. Label the bag with the information opposite, then freeze.
    TIP: If 8 servings are just too much for you, either split the recipe between 2 freezer bags or make it all and freeze the leftovers.
    Information for Freezer Bag:
    SHRIMP JAMBALAYA
    Makes 8 servings
    Cooking Time: 2¼ hours Ideal slow-cooker size: 5-qt.
    Needed at Time of Cooking/Serving:
    2 Tbsp. butter
    1½ cups uncooked instant rice
    1 lb. shelled, deveined, medium-sized shrimp
    1 Tbsp. chopped parsley, for garnish

Instructions:

  1. Thaw bag completely for 24–48 hours or more.
  2. Melt butter in crock set on High. Empty freezer bag #1 into the crock. Cover and cook 30 minutes.
  3. Add ½ cups uncooked instant rice. Cover and cook 15 minutes.
  4. Add contents of bag #2 into the crock. Cover and cook on High for 1 hour.
  5. Add shrimp. Cook at a height of 30 minutes, or until the liquid is absorbed.
  6. Garnish with 1 Tbsp. parsley.

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