Wednesday, September 24, 2008

What's For Dinner, Mom?

It's getting to be that time of year again--Pumpkins, cinnamon, and Crockpot dinners! Now, don't get me wrong. I usually don't like Crockpot dinners. At all. But, for this recipe, I make an exception.

Try it and let me know how you like it!

Spicy Shrimp and Chicken Jambalaya with Brown Rice

  • 1 lb. boneless, skinless chicken breast, cut into 1" cubes
  • 2 14 oz. cans diced tomatoes with juice (no sugar added)
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 3 medium stalks celery, chopped
  • 8 oz. sliced mushrooms
  • 1 c water
  • 3 T. minced fresh oregano, or 2 t. dried
  • 2 T. minced fresh parsley
  • 2 t. Cajun seasoning
  • 2 t. cayenne
  • 1 T. minced fresh thyme or 1/2 t. dried
  • 2 bay leaves
  • 1 lb. frozen, cooked, deveined shrimp without tails
  • 1/2 c brown rice per serving

Cook chicken to 80% doneness. Fill the slow cooker with everything EXCEPT the shrimp and chicken, and set to low/medium heat. Cook 3 hours. Add chicken and cook another 30 minutes. Add frozen shrimp and cook another 30 minutes. Remove bay leaves before serving. Serve with brown rice.

385 calories; 46 g. protein; 39 g. carbs; 7 g. fiber; 5 g. fat (1 g. saturated fat)

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