Tuesday, September 14, 2010

Chicken Jambalaya

I'm on a Cajun kick lately it seems. This was really good, but I think more suited to a fall/winter meal. It's truly a 'stick-to-your-ribs' goodness!

What's Needed:
4 uncooked, boneless, skinless chicken breast halves, cubed
3 C. fat-free chicken broth
3/4 C. water
1 1/2 C. uncooked brown rice
7 oz., reduced fat, smoked turkey sausage, diced
1 tsp. celery seed (or 1/2 C. celery, thinly sliced, if you enjoy that)
1/2 a medium onion, chopped
1 green bell pepper, chopped
2 tsp. Cajun seasoning
2 garlic cloves, minced
2 bay leaves (whole)
14 1/2 oz. can no-salt diced tomatoes, undrained

1. Stir together all ingredients in the crockpot, saving the chicken for last.
2. Cover. Cook on HIGH 6-7 hours.

Husband's Grade: B
PointsPlus: 7 (1/6 of the recipe)

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