Crockpot Recipe Series - Recipe #4
We’ve had Mexican & Italian crockpot recipes so far so let’s throw a little Cajun in the mix because you can never go wrong with a little Cajun cooking every now and then. This is a great recipe for when you are hosting friends or relatives. I think this is the most requested recipe my friends ask me to make for them as none of them cook but like home cooked meals. I really need to introduce them to crockpots but I think we gotta start with how to work a kitchen first. This is one of those recipes where adding the complete “Cajun Trinity” would work best even though the recipe calls for just 2/3 of it. As a reminder the Trinity is - Onions, Celery, and Green Bell Pepper. My local Kroger sells the Kroger Brand frozen vegetables mix with these three combined so I just defrost and throw in!
Chicken Jambalaya
1 lb. uncooked, boneless skinless chicken breast, cubed
3 c fat free chicken broth
3/4 c water
1.5 c uncooked brown rice
4 oz reduced fat smoked turkey sausage
1/2 c celery with leaves thinly sliced
1/2 c onion, chopped
1/2 c green bell pepper, chopped
2 tsp Cajun seasoning
2 cloves garlic minced
1/8 tsp hot pepper sauce
1 bay leaf
14.5 oz can no salt diced tomatoes, undrained
1. In a large nonstick skillet, saute chicken 2-3 minutes.
2. Stir together remaining ingredients in slow cooker.
3. Add sauteed chicken
4. Cover. Cook on high for 6 hours.
Per serving: 370 cals, 7gms fat, 42 gms carbs, 4 gms fiber, 34gms protein.
I tweeked this recipe a bit. I used 4 c of chicken broth instead of the 3 cups and 3/4 c of water. I also did 1/2 a package of turkey sausage (7oz) instead of just 4 oz. I also did 1 cup onion, bell pepper, and celery (since Kroger sells them prechopped). It ended up being 9 1-cup servings.
5 WW points.
Yum! This looks really tasty. I’m going to print and save it.