I love jambalaya thanks to my dear hubby, but let's face it, it's not the healthiest meal on the planet. This recipe is a lot healthier than most, plus, it's in the crock pot. Can you say win-win?
From Fitness Magazine
- 8 ounces skinless, boneless chicken-breast halves
- 16 ounce package frozen bell peppers and onions
- 8 ounces smoked turkey sausage, halved lengthwise and cut into 1/2-inch slices
- 2 cups water
- 1 14 1/2 ounce can diced tomatoes with jalapeno peppers, undrained (I used Del Monte tomatoes with green chilis)
- 8 ounce package jambalaya rice mix (I used Zatarains Reduced Sodium Jambalaya Mix)
What to do:
- Cut chicken into 1/2-inch strips.
- Place frozen vegetables in a 3-1/2- or 4-quart slow cooker and top with chicken strips and turkey sausage.
- Add water, undrained tomatoes, and seasoning packet from rice, if available. Zatarain's has the seasoning mixed in, so I just added it at the end.
- Cover and cook on low-heat setting for 5 to 6 hours (I did it on 8 hours and it was fine, I'd prefer to keep it around 6 though) or on high-heat setting for 2 1/2 to 3 hours.
- Stir in rice.
- Cover and cook about 45 minutes more (if using low-heat setting, turn to high-heat setting), or until most of the liquid is absorbed and the rice is tender. You will still have some liquid left, if you feel it's a lot use 2 boxes of rice next time or bump up to the family size box.
This seriously was delicious and I cannot wait to have the leftovers tomorrow. I hope all of you enjoy it as well!