Tasty Tuesday: Crockpot Jambalaya

Last night, I made good food. It was wonderful. I feel like I make “meh” food a lot, so whenever Matt says something is “really good,” it makes me really happy.

I used this recipe for Jambalaya as a guide, and my alterations actually turned out really well! Love when that happens. I’m also excited about this recipe because it’s healthy! Win.

Crockpot Jambalaya

Serving Size: Serves 3-4

Crockpot Jambalaya

Crockpot Jambalaya is an easy and healthy weeknight meal with a kick!

Ingredients:

1 med-large chicken breast (could use frozen)
7 oz turkey kielbasa, sliced (aka half of a 14oz one)
15 oz can diced tomatoes with juice, blended until smooth
3/4 cup chicken broth
1 tsp onion powder
1 tsp dried oregano
1 tsp dried parsley
1 tsp minced garlic
1 tsp Cajun seasoning
1/2 tsp cayenne pepper
1/4 tsp dried thyme
1 c frozen shrimp, cooked (without tails)
brown rice, cooked

Instructions:

Combine chicken, sausage, tomatoes, broth, and seasonings in the crockpot. Cook on low for 7-8 hours or 3-4 hours on high.
When there's about 20-30 minutes left, shred chicken (I just smash it with a spoon in the pot because it's so tender). Then throw in shrimp. (I did this while cooking the brown rice.)
Serve crockpot mixture on top of rice in a bowl.

Recipe from GettinMyHealthyOn.com

After our 7:30 pm dinner, I still needed to fit in a workout, which kind of sucked.

Workout

I DID end up doing my 45-Minute Speed Pyramid treadmill workout at about 8:30 pm–aka I wasn’t done with everything until 9:30, which is practically bedtime.

Fail.

Okay, ish. Because I still worked out. So that makes it kind of a success. Plus, I forgot how much I enjoy that workout. It’s challenging, but it doesn’t feel impossible. Makes me feel alive! (and not on my way to death)