Chicken-Shrimp Jambalaya for Slow Cooker

Description
Contributed by Healthy Recipes for diabetic Friends Y-Group
 * From: www2.kelloggs.com
 * Preparation Time: 20 Minutes | Total Time: 3 Hours 10 Minutes
 * Servings: 6 (8 cups)

Ingredients

 * 1 can (14 oz) no-salt-added diced tomatoes
 * 1 can (1 oz) reduced-sodium chicken broth
 * 1½ cups complete wheat bran flakes, crushed (about 3 cups cereal)
 * 1 cup chopped onion
 * ⅓ cup no-salt-added tomato paste
 * 1 tbsp Cajun seasoning
 * 2 tsp Worcestershire sauce
 * 1¼ lb skinless, boneless chicken thighs
 * ¼ lb fully cooked smoked turkey sausage, cut into ¼-inch slices
 * 1¼ cups instant brown rice
 * ½ lb frozen, cooked, peeled and deveined shrimp, thawed
 * 1 cup chopped green bell pepper

Directions

 * 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.
 * 3) Cut into 1-inch pieces.
 * 4) Stir chicken and sausage into tomato mixture.
 * 5) Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2½ to 3 hours.
 * 6) Stir in rice, shrimp and pepper.
 * 7) Cover and let stand for 20 minutes or until rice is tender.
 * 8) Serve with vegetables, such as sugar snap peas, if desired.
 * 9) Note: the shrimp is added near the end of the cooking time because it will get tough if left in the slow cooker for the entire time.

Nutrition Information
Per 1⅓ cups serving:
 * 360 Calories | 70 Fat Calories | 8g Total Fat | 2g Sat Fat | 145 mg Cholesterol | 41g Carbs | 6g Fiber | 8g Sugar | 34g Protein