Name: Jambalaya
Prep time: 10 min
Cook time: 4 h 15 min
Total time: 4 h 25 min
Ingredients: 1 medium-size onion, chopped; 2 stalks celery, cut into 1/4-inch slices; 1 14.5 ounce can can no-salt-added diced tomatoes; 2 cups low-sodium chicken broth; 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces; ½ pound light kielbasa, cut into 1/2-inch slices; ¼ teaspoon cayenne pepper; 1 small green pepper, seeded and chopped; ½ pound large shrimp, peeled and deveined; 2 cups frozen cut okra; ½ teaspoon Cajun seasoning; 3 tablespoons cornstarch; ¼ teaspoon salt; Dash hot pepper sauce; Hot cooked white rice (optional)

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Directions

Step 1
In a 4- to 6-quart slow cooker, stir onion, celery, tomatoes, broth, chicken, kielbasa and cayenne together. Cover and cook on HIGH for 3 hours or LOW for 5 hours.

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Step 2
Stir in the green pepper, shrimp, okra and Cajun seasoning and cook for 1 hour or until shrimp is cooked through.
Step 3
Remove 1/4 cup of liquid from the slow cooker and place in a small bowl; stir cornstarch into liquid. Stir back into bowl and cook an additional 15 minutes or until thickened. Stir in salt and hot sauce; serve with rice, if desired.

Nutrition Facts

Per Serving:

167 calories; fat 6g; cholesterol 94mg; saturated fat 2g; carbohydrates 8g; insoluble fiber 2g; protein 19g; sodium 425mg.

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Jambalaya

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