Slow-Cooked Jambalaya? Yes, please!

      After a long day at the office, the last thing many people want to do is bust out the apron and mixing bowls. Here's a hearty, easy jambalaya recepie that anyone can whip up. Just combine, put in slow cooker, and enjoy!

      1 pound smoked Polish sausage, cut into 1/2-inch slices
      1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
      1 can (14-1/2 ounces) beef broth
      1 can (14-1/2 ounces) diced tomatoes, undrained
      2 celery ribs, chopped
      1/3 cup tomato paste
      4 garlic cloves, minced
      1 tablespoon dried parsley flakes
      1-1/2 teaspoons dried basil
      1 teaspoon cayenne pepper
      1/2 teaspoon salt
      1/2 teaspoon dried oregano
      1 pound cooked medium shrimp, peeled and deveined
      2 cups cooked rice

      In a 5-qt. slow cooker, combine the first 12 ingredients. Cover and cook on low for 6-7 hours or until chicken is no longer pink. Stir in shrimp and rice. Cover and cook 15 minutes longer or until heated through. Yield: 12 servings.

      Makes 12 Servings
      Nutrition Facts: 1 cup equals 228 calories, 11 g fat (4 g saturated fat), 95 mg cholesterol, 692 mg sodium, 12 g carbohydrate, 1 g fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 fat.


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