Chicken and Shrimp Jambalaya Holidays are over and it’s time to start cooking again. So Saturday night I planned our week’s menu and this afternoon I broke out the Slow Cooker for this Cooking Light recipe. Overall, we enjoyed it though I found it soupier than I would have liked so next time I’ll probably cut down on the chicken broth or omit it entirely. Some prep time up front but then it just sits and simmers away which is good. Making 8 servings, including the rice at 8 Weight Watcher Smart Points.

If you leave out the kielbasi, it’s Simply Filling and only 7 WW Smart Points.

Chicken and Shrimp Jambalaya

Ingredients

1 tablespoon canola oil

1 3/4 pound skinless, boneless chicken breasts, cut into 1-inch pieces (Cooking light used 1lb chicken breast and 3/4 chicken thighs)

2 cups chopped onion

1 cup chopped green bell pepper

1 cup chopped celery

2 garlic cloves, minced

4 ounces turkey kielbasa, halved and cut into 1/4-inch-thick slices

2 teaspoons salt-free Cajun seasoning

1/2 teaspoon dried thyme

1/4 teaspoon Spanish smoked paprika

2 (14 1/2-ounce) cans diced tomatoes with onion and green peppers, undrained

1 (14-ounce) can fat-free, lower-sodium chicken broth

1 Cup Uncooked Brown Rice (use these instructions to microwave it)

1 pound medium shrimp, peeled and deveined

1 tablespoon hot sauce (I use Franks)

Directions

Heat oil in a large skillet over medium-high heat. Cook chicken for about four minutes, until browned, stirring occasionally. Put chicken in slow cooker. Add onion, celery, green pepper and garlic to pan. Cook four minutes or until tender. Add to the slow cooker.

Add the remaining ingredients, through chicken broth. Cover and cook on low for 5 hours. Fifteen minutes before it’s done, cook the brown rice. At the five hour mark, add the shrimp and hot sauce to slow cooker. Cover and cook another 15 minutes. By now, rice should be ready. Serve over rice.