Slow Cooker Jambalaya | your journey back to health starts now

1 large onion, diced

4 cloves garlic, minced

3 stalks celery, diced

2 carrots, diced

2 medium red bell peppers, chopped

1 med green bell pepper, chopped

1 bunch kale, chopped; split into two batches

2 c frozen or fresh okra, chopped

1 can (15 oz) crushed tomatoes

1 c brown rice

1 (12 oz) package Andouille sausage cut into ½ in. rounds

2 t Tabasco sauce

4 T fresh thyme, mince OR 4 t dried

1 t salt (smoked salt is best)

1 t ground pepper

4 c chicken broth

3 T fresh parsley, minced

1 lb shrimp, peeled and deveined (pre-cooked is okay, just add them at the very end)

Add all ingredients in the first group to a slow cooker in the order listed. Only use ½ the kale.

Cover and cook on low for 8 -9 hours

One hour before it’s done cooking, toss in parsley, shrimp and second half of kale. Stir well.

This is a full meal, so no need to add anything else. Just eat or freeze and eat later!

Acknowledgements:

This recipe was only slightly modified from Judith Finlayson’s healthy slow cooker. Check it out here: http://www.amazon.com/Healthy-Slow-Cooker-Judith-Finlayson/dp/0778801330

Check out these other sites for more slow cooker recipes: