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)