I had to cook this dish the full 4 hours on the high setting in my crock pot because I used regular brown rice and I added the rice together with the ingredients that had to go into the pot at the beginning. My crock pot does not have a 2 hour high setting, so after 2 1/2 hours the pot was not even bubbling.
This is my first jambalaya and it is very tasty!
Prep: 15 minutes
Cook: 4 1/2 hour (low) or 2 1/4 hour (high) plus 20 minutes
Makes 8 servings
1 lb. skinless, boneless chicken breast halves
2 cups thinly sliced celery
2 cups chopped onions
1 14 1/2-oz can no-salt-added diced tomatoes
1 14-oz can reduced-sodium chicken broth
1/2 of a 6-oz can no-salt added tomato paste
1 1/2 tsp. salt free Cajun seasoning
1 tsp. bottled minced garlic
1/2 tsp. salt
1 1/2 cups instant brown rice, kasha, or quick-cooking barley
1 medium green sweet pepper, chopped
8 oz. peeled and deveined cooked shrimp
2 Tbsp. snipped fresh parsley
1. Cut chicken into 3/4-inch pieces; set aside. In 3 1/2- or 4-quart slow cooker, combine celery, onions, undrained tomatoes, broth, tomato paste, Cajun seasoning, garlic, and salt. Stir in chicken.
2. Cover and cook on low-heat setting fro 4 1/2 to 5 1/2 hours or on high-heat setting for 2 1/4 to 2 3/4 hours.
If using low-heat setting, turn to high-heat setting. Stir in brown rice and sweet pepper. Cover and cook fro 20 to 30 minutes more or until rice is tender. Stir in shrimp and parsley.
Exchanges: 1 Starch, 1.5 Vegetable, 2.5 Very Lean Meat,
Recipe Source: Better Homes and Gardens Diabetic Living