Sausage and Shrimp Jambalaya

By JenHall

This is a recipe from Better Homes & Gardens that I have "zoned".

Very tasty & was pretty easy!!

ZONE INFO: 4 - 3 block meals consisting of 3 protein, 2 carb, plenty of fat

Ingredients

• 10 oz. Turkey Polska Kielbasa Sausage, sliced (6 protein)
• 9 oz. shrimp, cleaned (6 protein) (defrost about 13 oz if uncleaned, & frozen)
• 2 cups red, yellow and/or green bell pepper, chopped (1 carb)
• 1 cup celery, thinly sliced (1/2 carb)
• 1 1/2 cup onion, chopped (1 carb)
• 1 - 14 oz. can low-salt diced tomatoes, undrained (1 carb)
• 1 - 10 oz. can chopped tomatoes and green chile peppers, undrained (1 carb)
• 2 tablespoons quick-cooking tapioca (2 carbs)
• 1 teaspoon dried basil, crushed
• 1/4 teaspoon cayenne pepper
• 2 cups loose-pack frozen cut okra (2 carbs)

Details

Servings 4

Preparation

Step 1

In a 3 1/2 to 4 quart slow cooker, combine sausage, sweet pepper, celery, and onion. Stir in undrained diced tomatoes, undrained chopped tomatoes and green chile peppers, tapioca, basil, and cayenne pepper.

Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

If using low heat setting, turn to high-heat setting. Stir in shrimp and okra. Cover and cook about 30 minutes more or until shrimp are opaque.

Serve over hot cooked brown rice, if desired.