Trying to keep my financial resolutions, I decided to start cooking meals to take to work again. Also, I love to cook and love to share my successes, and failures, with the blogging community.
Last night at 11pm I decided to throw off my warm blankets, and put something in the crock pot. I had been looking at this great recipe for Jambalaya, and although I wouldn't be putting it over rice, I thought that the flavors would go nicely together. Thanks to the vegetables, it's also quite healthy.
FYI - I was back in bed by 11:20pm. Gotta love that.
Crock pot Jambalaya
Posted by Dewey on the CookingLight Bulletin Board
12 oz boneless skinless chicken breast, 1/2" cubes (used 1lb. turkey legs)
2 green peppers, chopped (used 16 oz. frozen pepper blend and 2 zucchini)
1 medium onion, chopped (omitted)
2 stalks celery, sliced
4 cloves garlic, minced (used pureed garlic)
14 1/2 ounces whole tomatoes, canned
1/3 cup tomato paste (subbed ketchup)
14 1/2 ounces fat-free beef broth, canned (subbed ½ water and ½ red wine)
1 Tbl dried parsley
1 1/2 tsp dried basil & 1/2 tsp dried oregano (subbed Penzey’s Pasta Sprinkle)
1 tsp Tabasco sauce (used ½ TSP)
1 tsp cayenne pepper (used ½ TSP)
1/2 tsp salt
1/2 lb low-fat smoked sausage (omitted)
3 cups cooked brown rice
Cut chicken into 1-inch pieces. Add all ingredients except sausage and rice to Crock-Pot. Cover; cook on Low 8 to 10 hours (High: 3 to 4 hours). Add sausage last hour of cooking. If you want to include shrimp, add last 15 minutes of cooking. Stir in rice when ready to serve. 6 servings (big servings!)
This was REALLY good! Of course, I doubt it tastes anything like a real jambalaya (some of that is due to my changes) but it is a good comforting, healthy meal loaded with tons of vegetables!
By the way, I am submitting this for Gayle's recipe swap at http://grocerycartchallenge.blogspot.com/
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