3pts for 7 servings (about 1 1/2 cups to serve over rice or whole wheat pasta)
4 pts for 5 HUGE servings (served like a stew)
2 boneless skinless chicken breasts, cut into 1-inch cubes (12 ounces)
1/2 pound cajun turkey sausage links (aidells or trader joes)
1 (28-ounce) can diced tomatoes
1 (15 ounce) can crushed tomatoes or sauce
1 medium onion, chopped
1 green bell pepper, seeded and chopped
2 stalks celery, chopped
1 cup reduced-sodium chicken broth
3 teaspoons dried oregano
3 teaspoons Cajun or Creole seasoning
1 teaspoon hot sauce (more for spicy)
2 bay leaves
1 teaspoon dried thyme
1 pound frozen peeled and cooked shrimp, thawed
In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp and cover and cook until the shrimp is heated through, about 10-15 minutes.
Discard bay leaves and spoon mixture over cooked brown rice.
This was super yummy! I recommend cutting down on the cajun seasoning if you don't want it too spicey. I enjoy spicey food so I didn't mind it.