Low Carb Jambalaya

By lkalemba

Ingredients

• Ingredients
• 1 pound smoked Polish sausage, cut into 1/2-inch slices
• 1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 1 can (14-1/2 ounces) beef broth
• 1 can (14-1/2 ounces) Hunt’s® Original Diced Tomatoes, undrained
• 2 celery ribs, chopped
• 1/3 cup tomato paste
• 4 garlic cloves, minced
• 1 tablespoon dried parsley flakes
• 1-1/2 teaspoons dried basil
• 1 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1 pound cooked medium shrimp, peeled and deveined
• 2 cups cooked rice

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 1

Directions

In a 5-qt. slow cooker, combine the first 12 ingredients.

Cover and cook on low for 6-7 hours or until chicken is no longer pink.

Stir in shrimp and rice. Cover and cook 15 minutes longer or until heated through.



Nutrition Facts: 1 cup equals 228 calories, 11 g fat (4 g saturated fat), 95 mg cholesterol, 692 mg sodium, 12 g carbohydrate, 1 g fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 fat.