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)

Paella

This was very good--and very much a comfort food. If you're looking for something low in points, this is NOT the meal you are looking for.

What's Needed
1 T. olive oil
4 chicken breasts
1 medium onion, chopped
1 clove garlic, minced
1 lb. smoked sausage, sliced
1 can stewed tomatoes
1 C. Arborio rice
4 C. chicken broth
1/2 C. frozen peas, thawed

1. Heat oil in large skillet over medium-high heat. Brown chicken. Place in crockpot.

2. Add onions and cook until translucent. Stir in garlic, sausage, tomatoes, rice, and broth. Pour mixture over chicken.

3. Cover and cook on HIGH 3-4 hours. Remove chicken and fluff rice with fork. Stir in peas. Spoon rice onto plate with chicken.


Husband's Rating: B
PointsPlus 12

Inspired by: Crockpot: The Original Slow Cooker