Directions:
- In a large skillet, heat the oil over medium heat. Add the onion, celery, and bell pepper and cook, stirring often, until the onion is softened, about 5 minutes. Add the rice and garlic and cook, stirring constantly, for 1 minute. Transfer the mixture to a 3 1/2 quart slow cooker.
- Add the tomato juice, clam juice, water, Worcestershire sauce, thyme, oregano, salt, black and cayenne peppers, and break up the tomatoes with the side of a spoon. Cover and slow cook until the rice is barely tender, 5 to 6 hours on low.
- Meanwhile, in a medium skillet over medium heat, cook the sausage, turning often, until browned, about 5 minutes.
- During the last 15 minutes of cooking, stir the sausage, shrimp and scallops into the jambalaya. Increase the heat to high (300°) cover, and cook just until the shellfish are firm. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 610.79 Kcal (2557 kJ) | ||
| Calories from fat | 323.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.97g | 55% | |
|---|---|---|---|
| Cholesterol | 116.8mg | 39% | |
| Sodium | 1922.45mg | 80% | |
| Potassium | 632.71mg | 13% | |
| Total Carbs | 49.82g | 17% | |
| Sugars | 9.31g | 37% | |
| Dietary Fiber | 2.3g | 9% | |
| Protein | 22.87g | 46% | |
| Vitamin C | 64.3mg | 107% | |
| Iron | 2.2mg | 12% | |
| Calcium | 80.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 128.54 Kcal (538 kJ) | ||
| Calories from fat | 68.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.57g | 55% | |
|---|---|---|---|
| Cholesterol | 24.58mg | 39% | |
| Sodium | 404.58mg | 80% | |
| Potassium | 133.16mg | 13% | |
| Total Carbs | 10.48g | 17% | |
| Sugars | 1.96g | 37% | |
| Dietary Fiber | 0.48g | 9% | |
| Protein | 4.81g | 46% | |
| Vitamin C | 13.5mg | 107% | |
| Iron | 0.5mg | 12% | |
| Calcium | 16.9mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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