Chicken-Shrimp Jambalaya for Slow Cooker

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Description[edit]

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[edit]

Procedures[edit]

  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[edit]

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


References[edit]