Crockpot Polish Jambalaya! 1 polish Kielbasa (14 oz) 32 oz shrimp 18 oz peppers and onions salt, pepper, garlic, smoked paprika, blackening seasoning 3 cups water 1 1/2 T Knorr tomato bouillon seasoning 2 cans (28 oz total) fire-roasted tomatoes 8 oz orzo If you like your pasta al dente, omit it from the crockpot and boil it separately. Add it to the jambalaya right before serving! 8 (2 cup servings) 340 calories 30 grams protein