Short Week Presents: Jambalaya!
Let us celebrate the fact that I only have to wear a bra for three days next week!
12 oz. boneless, skinless, chicken breast
8 oz. chopped fully cooked turkey smoked sausage
2 medium stalks celery, chopped (1 cup)
1 green pepper, chopped
1 onion, chopped
4 cloves garlic, finely minced
1 14 1/2 oz. can whole tomatoes
1/3 cup tomato paste
1 cup chicken broth
1 1/2 tsp. dried parsley
1 1/2 tsp. dried basil leaves
1 1/2 tsp. dried oregano leaves
1 1/2 tsp. hot sauce or Sriracha
1 1/2 tsp. Red Cayenne pepper
1 tsp. black pepper
1/2lb fresh or frozen shrimp, thawed, shelled and cleaned
2 cups cooked long-grain brown rice
- Spray your slow cooker with cooking spray. Cut the chicken into bite-sized pieces. Add all the remaining ingredients, except the shrimp and rice to your slow cooker and mix well.
- Cover and cook on LOW for 8-10 hours or on HIGH for 3-4 hours or until vegetables are tender.
- Stir shrimp into the jambalaya during the last 30 minutes of cooking.
- Pour the jambalaya over the rice.
Damage 595 calories per serving