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 AndWorcestershire Sauce.


 * 2. Trim Fat From Chicken. Cut Into 1-Inch Pieces. StirChicken And Sausage Into tomato Mixture.


 * 3. Cover And Cook on Low-Heat Setting For 5 to 6 Hours orOn High-Heat Setting For 2 1/2 to 3 Hours.


 * 4. Stir in rice, Shrimp And pepper. Cover And Let StandFor 20 Minutes or Until rice is Tender. Serve With

Vegetables, Such as sugar snap peas, if Desired.

Yield: 8 Cups


 * note: The Shrimp is Added Near The End of The CookingTime Because it Will Get Tough if Left in The Slow CookerFor The Entire Time.

Serving Size: 1 1/3 Cups

Nutrition Information:
 * 360 Calories, 70 Fat Calories, 8g Total Fat, 2g Sat Fat,
 * 145 mg Cholesterol, 41g Carbs, 6g Fiber, 8g sugar, 34g Protein

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