Shrimp! Chicken! So very good! This recipe calls for brown rice and low sodium ingredients. Still very tasty and smokey. The Homemade Cajun Seasoning (recipe also included) will do that. Hope you’re hungry because this is a filling plate!
The usual: Organic and natural ingredients.
What’s new? Used Purdue Perfect Portions Chicken Breast to cut down on prep time and ALL 3 peppers; green, red and yellow instead of just one or two of these as suggested in the original recipe. When it comes to peppers, onions and garlic… I feel, ” the more, the merrier!”
Below is the revised “Skinny Slow Cooker” Recipe. I used a 5 quart Crock Pot set on Low Heat for 6 1/2 to 7 hours.
This is a pretty big recipe, so it would be great for entertaining!
INGREDIENTS: Makes 8 servings.
1 lb Perdue Perfect Portions Chicken Breasts, Boneless Skinless, cut into 3/4-inch pieces
2 cup(s) uncooked celery, 4 stalks, thinly sliced
2 cup(s) uncooked, onion (s), chopped
14½ oz Muir Glen Organic Tomatoes, Premium, Diced, No Salt Added, 1-14.5oz can, undrained
1½ serving(s) Swanson Organic 100% Natural Chicken Broth, 14.5oz needed
2½ serving(s) publix greenwise market no salt added tomato paste, need only 3oz of a 6 oz can
1 serving(s) home made salt free cajun seasoning, *See foot notes for the recipe to make this season
2 clove(s) garlic clove (s), minced
½ tsp table salt
1½ cup Minute Brown Rice, Instant, Whole Grain
¼ serving(s) Green Bellpepper, 1/4 cup, chopped
¼ cup(s) yellow pepper(s), chopped
¼ cup(s) sweet red pepper(s), chopped
8 oz cooked shrimp, fresh or frozen and thawed, peeled and deveined (t
2 Tbsp fresh parsley, fresh, Italian flat leaf, snipped
1. In slow cooker combine chicken, celery, onions , tomatoes, broth, tomato paste, *Home made Salt-Free Cajun Seasoning, garlic and salt.
2. Cover and cook on low heat for ◴ 6 1/2 to 7 hours.
3. Then turn heat setting to High for ◴ 30 minutes. Stir in uncooked rice and bell peppers . Cook for the 30m or until most of the liquid is absorbed and rice is tender.
4. Thaw shrimp if frozen. Layer shrimp on top and cover for the last ◴ 5 minutes of cooking.
5. To serve, snip parsley on each serving and spoon 1 and 1/2cup of jambalaya per serving.
One serving is 8pp and there will be plenty for lunch the next day. Enjoy and Salud!
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