Are you ready for some football!!  Here is a crock pot recipe to please the crowds.  Enjoy!!











Chicken & Shrimp Jambalaya

Ingredients:

1     lb. chicken breast
2     c. thinly sliced celery (4 stalks)
2     c. onions chopped
1     14oz. can no salt added diced tomatoes, undrained
1     14oz. can reduced sodium chicken broth
1/3   c. no salt added tomato paste
1  1/2 tsp. salt free Cajun seasoning (I use Tony Chachere's)
2     cloves garlic, minced
1/2  tsp. salt
1  1/2 c. instant brown rice
3/4   c. chopped green, red and yellow sweet peppers
8    oz. fresh or frozen peeled and deveined cooked shrimp
2    tbs fresh Italian (flat leaf) parsley

Directions:

-    Cut chicken into 3/4 inch pieces, In a 4 quart slow cooker, combine chicken, celery,
      onion, undrained tomatoes, broth, tomato paste, salt free Cajun seasoning, garlic, salt

-    Cover and cook on low heat setting for 4 1/2 to 5 1/2 hours or on high setting for 2 1/4 to
      2  3/4 hours.

-    after time above, if using low-heat setting, after turn to high heat setting.  Stir in
      uncooked rice and sweet peppers.  Cover and cook about 30 minutes more or until most
      of the liquid is absorbed and rice is tender.

-    Before serving, thaw shrimp, if frozen.  Stir shrimp and parsley into chicken mixture.

Enjoy!!!

Makes 8 servings

Nutrition facts:
Servings Per Recipe 8, Calories 211, Protein 23 g., Carbohydrate 26 g., Fat 2 g., Cholesterol 88 mg., Fiber 4 g., Sodium 415 mg