Jambalaya-Style Chicken and Shrimp

If you enjoy really zesty Cajun food, splash on some bottled hot pepper sauce.

Prep/Cook Time: 6 Hours 20 Minutes, Servings: 6

Ingredients

• 1 pound skinless, boneless chicken thighs
• 4 ounces smoked turkey sausage
• 1½ cups chopped red, yellow and/or green bell pepper
• 1 cup thinly sliced celery
• 1 cup chopped onion
• 1 14.5-ounce can low-salt diced tomatoes, undrained
• 1 10-ounce can chopped tomatoes with green chiles, undrained
• 2 tablespoons quick-cooking tapioca
• 1 teaspoon dried basil, crushed
• ¼ teaspoon cayenne pepper
• 4 ounces frozen peeled and deveined medium shrimp, thawed
• 2 cups loose-pack frozen cut okra
• 3 cups hot cooked brown rice

Directions

1. Cut chicken into bite-size pieces. Halve sausage lengthwise and cut into ½-inch-thick slices. In a 3½- or 4-quart slow cooker, combine chicken, sausage, bell pepper, celery and onion. Stir in undrained diced tomatoes, undrained chopped tomatoes and chiles, tapioca, basil and cayenne.
2. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
3. If using Low, turn to High. Stir in shrimp and okra. Cover and cook about 30 minutes more or until shrimp are opaque. Serve with hot rice.

Nutritional Information

Per Serving: 319 Calories, Total Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 104 mg, Carbohydrates: 40 g, Fiber: 6 g, Protein: 27 g, Sodium: 513 mg

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