Chicken-Shrimp Jambalaya for Slow Cooker

Chicken-Shrimp Jambalaya for Slow Cooker - 41g Carbs, 6g Fiber, 8g Sugar

From: www2.kelloggs.com

Preparation Time: 20 minutes Total Time: 3 hours 10 minutes Servings: 6

1 can (14. oz) no-salt-added diced tomatoes 1 can (1 oz) reduced-sodium chicken broth 1 1/2 cups Complete Wheat Bran Flakes, crushed (about 3 cups cereal) 1 cup chopped onion 1/3 cup no-salt-added tomato paste 1 Tbsp Cajun seasoning 2 tsp Worcestershire sauce 1 1/4 lb skinless, boneless chicken thighs 1/4 lb fully cooked smoked turkey sausage, cut into 1/4-inch slices 1 1/4 cups instant brown rice 1/2 lb frozen, cooked, peeled and deveined shrimp, thawed 1 cup chopped green bell pepper

1. In 4-to 5-quart crockery cooker, combine undrained tomatoes, broth, cereal, onion, tomato paste, Cajun seasoning and Worcestershire sauce.

2. Trim fat from chicken. Cut into 1-inch pieces. Stir chicken and sausage into tomato mixture.

3. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.

4. Stir in rice, shrimp and pepper. Cover and let stand for 20 minutes or until rice is tender. Serve with vegetables, such as sugar snap peas, if desired.

Yield: 8 cups

time because it will get tough if left in the slow cooker for the entire time.
 * NOTE: The shrimp is added near the end of the cooking

Serving Size: 1 1/3 cups Nutrition Information: 360 Calories, 70 Fat Calories, 8g Total Fat, 2g Sat Fat, 145mg Cholesterol, 41g Carbs, 6g Fiber, 8g Sugar, 34g Protein

Contributed by :

 * Healthy Recipes For Diabetic Friends Y-Group