Thursday, September 5, 2013

Low Carb Crock Pot Jambalaya

Low Carb Crock Pot Jambalaya

2 14.5oz diced tomatoes
1 green pepper, chopped
1 yellow pepper, chopped
1 medium onion, chopped
3 stalks celery, chopped
1 8oz baby portabella mushrooms, if on the bigger size quarter them
1 tsp garlic, minced
1 tsp dried parsley
1/4-1/2 tsp ground cayenne, depends on how spicy you want it. I used 1/2tsp. I LOVE SPICY:)
1/2 tsp salt
1/8 ground pepper
10oz chicken breast, cooked and cubed
8oz shrimp, cooked, devained, shells and tails off

Put all ingredients into crock pot, except shrimp. Turn on low, cook for 4 hours. Add shrimp into crock pot. Cook for one more hour.

about 8 serving
Serving size 1.5 cup
Atkins: All Phases Calories 140, Fat 2g, Net Carbs 8g, Protein 17g

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