Jumbalaya – Slow Cooker

I have never made Jumbalaya before. I saw this recipe on Pinterest and it looked sooooo good. I was craving something hearty and this certainly fit the bill. The fact that it is made in a slow cooker, sealed the deal. Throw a bunch of ingredients in a pot when you wake up and when you come home from work – Voila! Magic. I’m not sure how authentic this recipe is, but if it’s not close, it’s still really good. I didn’t change the recipe too much, made it spicier, used chicken breasts instead of thighs, italian chicken sausage (all in the name of lower calories) and next time I make it, I’ll add okra. Because I’m pretty sure jumbalaya is not jumbalaya without okra. Anyways, you should make this. It serves anywhere from 8-12 people, given your guests may be the complimentary types and go back for seconds.

INGREDIENTS
2 lb Chicken Breast – Boneless Skinless
1 lb Italian Sausage – Chicken or Turkey
1 Onion – Diced
1 Green Pepper – Large – Seeded and Chopped
3 stalks Celery – Diced
1 28oz can Diced Tomatoes – Undrained
3-5 cloves Garlic – Minced
2 cups Chicken or Vegetable Broth – Low Sodium
1 1/2 tbsp Cajun Spice
1 tsp Thyme – Dried
1 tsp – Oregano – Dried
1 lb Shrimp – Large – Peeled and Deveined
1 1/2 cup Long Grain Rice – Dry
Parsley for garnish

METHOD
– You will need at least a 6 quart slow cooker for this. I could not add another drop of anything it was so full. If you have a smaller one, half the recipe.
– Put your chicken and sausage in the bottom of the slow cooker. Add the veggies, chicken broth, all the spices and cover. Cook on low for 5-6 hours.
– Add shirmp and rice, stir to combine and cook for another 30-45 minutes.
– Serve as is or with a side salad.

NUTRITIONAL VALUE
Serves 10
Weight Watchers points per serving – 6
Calories – 267.7
Fat – 6.3g
Fibre – 2.5g
Sodium – 960.7mg
Carbohydrates – 14.8g
Protein – 35.8g