Slow-Cooked Jambalaya? Yes, please!

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!

Ingredients
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

Directions
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.