This recipe is a breeze to prep and delicious. I no longer make it with the shrimp as described because a family member has a shellfish allergy, but I remember it as a family favorite. There are several varieties of sausage that can be used. Lower fat chicken or turkey sausage, lower sodium and gluten free can now be found at your local grocer. Choose what works best for you. I hope you enjoy.
Ingredients:
- 1 can diced tomatoes, undrained (about 14 oz)
- 2 1/2 cups chicken broth
- 1 small can tomato paste
- 1 can kidney beans or black beans, rinsed
- 1 cup wild rice (or regular white rice, not instant)
- 1 medium onion, chopped
- 1 green pepper, chopped
- 3 celery ribs, chopped
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1/2 pound sausage, cut into 1/4-inch slices
- 1/2 lb medium shrimp, (I use precooked, but cleaned and peeled uncooked variety would work well too)
- 2 tablespoons minced garlic
- 2 teaspoons dried basil
- 1-1/2 teaspoons dried oregano
- 1 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon hot sauce
Directions:
- In your slow cooker, combine the tomatoes, broth and tomato paste. Stir in the rice, beans, green pepper, onion, celery, garlic and seasonings. Stir in chicken and sausage.
- Cover and cook on low for 4-6 hours or until chicken is cooked through. Stir in shrimp to heat through (or if using raw shrimp, until its cooked - may 15 minutes).
This makes at about 8 large servings.
Please remember to buy gluten free ingredients or low sodium, according to your health needs. Read your labels :-)
