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 :-)
Rich with Omega-3s (that is the good fat), gluten free and low sodium, this healthy recipe will make your family happy.
The original recipe for this also contained shrimp and lobster, but we have some shellfish allergies in the family, so I replaced those items with scallops and salmon. (For some reason the shellfish allergy does not kick in with scallops.)
I wrote the recipe the way I made it, but you can certainly use the seafood of your liking. I would choose items that will stay relatively intact in a sauce.
This will make a large family sized casserole.
**tip - use the wrapper from your butter/Promise to butter your casserole
**note - fennil sometimes is called anise at the market.
Ingredients:
- 12 - 16 oz Scallops
- 12 - 16 oz Salmon
- 12 - 16 oz Halibut
- 1 stick butter (Promise)
- fresh fennil fronds (use the main part of the fennil to make salad as a side)
- 1 large or 2 small shallot, minced
- 2 c. chicken stock
- 2 heaping tbsp corn starch
- 2 carrots, sliced about 1/2 inch
- 1 celery stalk, slice about 1/2 inch
- 1 small package frozon petite peas
- 2-3 potatoes, sliced thinly, then halved (very thin, like on a mandolin)
- 1 tbsp canola oil
- 1 1/2 tsp black pepper
- 1 1/2 tsp onion powder
- 1 1/2 tsp celery seed/coriander
Directions:
- Pre-heat oven to 350 degrees
- Cut fish into bite size chunks, set aside
- Make sure scallops are dry by dabbing with paper towel
- On stovetop, heat up a frying pan. Add oil, then 1 tbsp Promise.
- Sear scallops. Pan needs to be very hot before the scallops go in. Do not crowd them, this will steam them instead of sear. Cook in batches if necessary. Place them in frypan and let them cook, do not move them around. At first they will seem to stick, but they will loosen up once they are seared. Turn them over at this point and cook the other side. These are quick cooking, you will need to remove once cooked through or you risk overcooking them. Set aside when done.
- In a sauce pot, bring to a simmer chicken stock and one tsp each of dry seasonings. Poach fish in the chicken stock. This also should not take a long time. This will not only cook the fish, but flavor the stock. Remove fish with a slotted spoon and set aside. Retain the stock.
- In the stock, add carrots and peas. Bring to low boil and let cook until carrots are tender. Turn down heat to a slow simmer.
- In frypan, melt half remaining butter. Add celery and shallots, cook til translucent.
- Add cornstarch to frypan, stir and let it cook through. About 5 minutes.
- Add cornstarch mixture to chicken stock. Bring up heat on the chicken stock, stirring occasionally until it comes to a boil. At this point, it should begin to thicken. Once thickened, turn off heat.
- Halve scallops, then add them and the fish into the sauce pot.
- Stir gently to mix, try not break up fish or scallop. Add fennil fronds.
- Pour contents of saucepot into your buttered casserole dish.
- Arrange sliced potatoes on top. In the picture above I left the thin slices whole, but it was a little difficult to cut into. I would cut these slices in half or thirds before placing them on top of the casserole, to make it easier to serve later.
- Melt remaining butter in microwave. Add remaining dry seasoning and mix in. Brush top of potatoes with butter mixture.
- Cook in oven. Inside the pot pie is already cooked, so you only need to cook the potatoes. Keep an eye on the casserole, the potatoes are very thin so about 20 - 30 minutes should do it.
Ready to serve. Makes about 8 large servings. Goes well with a salad or corn on the cob as a side.
