Jambalaya for the Crock Pot

By ddennyg11

Recipe makes 6 servings

Calories 312
Calories from Fat 23 (7%)
Amount Per Serving %DV
Total Fat 2.6g 3%
Saturated Fat 0.6g 2%
Monounsaturated Fat 0.5g
Polyunsaturated Fat 0.7g
Trans Fat 0.0g
Cholesterol 180mg 60%
Sodium 920mg 38%
Potassium 768mg 21%
Total Carbohydrate 36.9g 12%
Dietary Fiber 3.0g 12%
Sugars 5.6g
Protein 34.4g
ww=6.46 points

Ingredients

• 12 ounces boneless skinless chicken breasts
• 1 1/2 cups green peppers, chopped
• 1 medium onion, chopped
• 2 stalks celery, sliced
• 4 garlic cloves, minced
• 1 (14 ounce) can whole tomatoes
• 1/3 cup tomato paste
• 1 (10 1/2 ounce) can beef broth
• 1 tablespoon parsley
• 1 1/2 teaspoons basil
• 1/2 teaspoon oregano
• 1 teaspoon Tabasco sauce
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1 lb shelled shrimp
• 3 cups cooked rice

Details

Servings 6

Preparation

Step 1

1.Cut chicken into 1 inch pieces.
2.Put all ingredients (EXCEPT shrimp and rice) in crock pot.
3.Cover; cook on low for 8 hours.
4.Add shrimp the last 20 minutes of cooking.
5.Stir in rice before serving