1 lb boneless skinless chicken thighs
4 oz smoked turkey sausage
1 cup chopped bell pepper
1 cup thin sliced celery
1 cup chopped onion
1 (14 1/2 oz) can low salt diced tomatoes,
1 (10 oz) can undrained Rotel* tomatoes &
2 tbsp quick tapioca
1 tsp dried basil, crushed
1/4 tsp cayenne pepper
4 oz frozen peeled and deveined medium
2 cups frozen cut okra
3 cups hot cooked brown rice
1. Cut chicken into bite size pieces. Halve sausage lengthwise and cut into 1/2 inch thick slices. In a 3 1/2 or 4 quart slow cooker, combine chicken, sausage, sweet pepper, celery and onion.
Stir in diced tomatoes, Rotel tomatoes and green chile peppers, tapioca, basil and cayenne pepper.
2. Cover and cook on LOW 6 to 8 hours or HIGH 3 to 4 hours.
3. If using LOW setting, after 6 to 8 hours turn to HIGH setting and stir in shrimp and okra. Cover and cook about 30 minutes more or until shrimp are opaque. Serve with hot cooked brown rice.
Yield: 6 servings
Serving Size = 1 1/3 cups chicken mixture plus 1/2 cup rice.
Weight Watchers Points Plus= 8 Per Serving
Total Fat (g)6
Saturated Fat (g)1