Slow Cooker
Easy Chicken, Sausage, and Shrimp Jambalaya
Romaine and Cucumber Salad
Ingredients
- 1½ lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 (12-oz) pkg uncured turkey kielbasa (such as Hillshire Farm Naturals), cut into ½-inch pieces
- 1 (16-oz) pkg organic frozen seasoning blend (diced onion, bell peppers and celery)
- 1 (28-oz) can BPA-free organic fire-roasted diced tomatoes
- 1¾ cups low-sodium chicken broth
- 1 Tbsp salt-free Cajun seasoning
- 2 bay leaves
- ¾ lb unpeeled medium-size, raw shrimp, peeled and deveined (fresh or frozen)
- 1½ cups long-grain brown rice, rinsed
Instructions
- Place first 7 ingredients in a 5- to 7-quart slow cooker.
- Cover and cook on LOW 7 hours or until chicken is done. Stir in shrimp and rice.
- Increase heat to HIGH, cover, and cook 30 minutes or until rice is tender. Discard bay leaves before serving.
Side Dish Ingredients
- 1 head organic romaine lettuce, torn
- 1 small organic English cucumber, thinly sliced
- 2 stalks organic celery, thinly sliced
- 2 Tbsp olive oil
- 2 Tbsp white wine vinegar
- 1 tsp Dijon mustard
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Toss together lettuce, cucumber, and celery in a large bowl.
- Whisk together oil, vinegar, mustard, salt and pepper in a small bowl; add to lettuce mixture, tossing to coat.
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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