Slow Cooker Jambalaya

Slow Cooker Jambalaya: Submitted by: Bayou Babe | Date Added: 5 Feb 2010

Ingredients:

Serves 12

1 lb boneless chicken breast, cut in 1" cubes
1 lb andouille sausage, sliced
1 lb shrimp, shelled & deveined, without tails
28 oz can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 cup chopped celery
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon dried thyme

In a slow cooker add all ingredients except shrimp. Stir to mix well. Cover, and cook 7 to 8 hours on LOW, or 3 to 4 hours on HIGH. Skim fat from the surface.

Stir in the shrimp during the last 30 minutes of cooking time. Serve over hot Miracle Noodle orzo or Riced Cauliflower (not in nutritional data)

Note: If you add traditional okra add 3 grams of carbs per serving.

Calories: 159
Carbs: 4.5 grams
Protein: 20 grams
Fat: 7 grams