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Jammin’ Jambalaya

Servings 4 Serves

Ingredients
  

  • 1 28-oz. can diced tomatoes
  • 4 cloves garlic pressed
  • 1 medium red onion chopped
  • 2 medium stalks celery chopped
  • 1 medium red bell pepper de-seeded, de-ribbed and chopped
  • 18 ounces boneless skinless chicken breast meat cut into strips, or use leftover turkey*
  • 1 1/2 cups chopped Andouille sausage
  • 4 cups low sodium chicken broth or use homemade turkey broth
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon raw honey
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 bay leaf
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • 1 pound large shrimp peeled and deveined

Instructions
 

  • Place all ingredients in a slow cooker*, except shrimp. Cover and cook on LOW for 8 to 10 hours.
  • Fifteen minutes before serving time, add shrimp and remove bay leaf; cook and stir until shrimp are pink and opaque; serve.
  • *LEANNE’S NOTE: If using leftover turkey, leave it out and add it with the shrimp (it’s already cooked, so you just need to heat it through).

Notes

SERVING SUGGESTION: Serve over Cauli-Rice (see Day 5 directions); add braised collard greens on the side.
NUTRITION: per serving: 782 Calories; 40g Fat; 77g Protein; 27g Carbohydrate; 4g Dietary Fiber; 307mg Cholesterol; 1979mg Sodium. Exchanges: 0 Grain(Starch); 10 Lean Meat; 3 Vegetable; 6 Fat; 1/2 Other Carbohydrates. Points: 20
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