RCI-SP.004.0095.001
Chicken-Shrimp Jambalaya for Slow Cooker
Contributed by [http://health.groups.yahoo.com/group/Healthy_Recipes_For_Diabetic_Friends/ Healthy R
Prep25 min
Cook90 min
Total115 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Combine the diced tomatoes, chicken broth, no-salt-added tomato paste, Cajun seasoning, Worcestershire sauce, and chopped onion in the slow cooker bowl, stirring until the tomato paste is fully incorporated.
2
Cut the boneless chicken thighs into 1-inch pieces and add them to the slow cooker along with the sliced turkey sausage, stirring to coat with the tomato-broth mixture.
3
Cover the slow cooker and cook on low for 3 hours, or until the chicken is tender and cooked through.
4
Crush the wheat bran flakes cereal into small pieces (about 3 cups cereal crushed to approximately 1½ cups) to create a thickening agent.
5
Stir in the crushed wheat bran flakes and instant brown rice into the slow cooker, mixing well to combine with the liquid.
6
Add the chopped green bell pepper and thawed cooked shrimp to the slow cooker, stirring gently to incorporate.
7
Cover and cook on low for 45 minutes to 1 hour, until the rice is tender and has absorbed most of the liquid.
8
Stir the jambalaya thoroughly and adjust seasoning if needed before serving.