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| Spicy Cajun Jambalaya October, 2007 Prep time: 16 minutes Cook time: 4-8 hours Serves 6 / Prep tips: For variety, add oysters or chicken sausage, or stir in chopped greens when you add the shrimp. If your slow cooker is an older model, use a slightly higher temp to be sure the rice cooks completely. Serving tip: Pair with garlic bread to sop up the hearty sauce. 1 tablespoon olive oil 8 ounces boneless, skinless chicken breast, cut into 11/2-inch pieces 1 large green bell pepper, cored and chopped 1 small red onion, chopped 2 stalks celery, diced 2 teaspoons bottled chopped garlic 1 28-ounce can diced tomatoes, with juice 1 8-ounce can no-salt-added tomato sauce 1 cup low-sodium chicken broth 2 bay leaves 1/2 teaspoon dried thyme 1 teaspoon dried oregano 1/4 -1/2 teaspoon cayenne pepper 3/4 cup brown rice 1 pound medium raw shrimp, (fresh or frozen and thawed) shelled and deveined 2 tablespoons finely chopped Italian parsley 1. Combine all ingredients except shrimp and parsley in a 4-quart slow cooker; stir to mix well. Cover and cook on high for 4 hours or low for 8 hours. Add shrimp and parsley, and cook for an additional 10 minutes. Season with salt and pepper. PER SERVING: 291 cal, 18% fat cal, 6g fat, 1g sat fat, 141mg chol, 30g protein, 30g carb, 4g fiber, 455mg sodium |