SLOW-COOKER JAMBALAYA RECIPE

• 1 can (28 ounces) diced tomatoes, undrained
• 1 can (14.5 ounces) crushed tomatoes
• 1 large yellow onion, chopped
• 2 bell peppers (any color), cored, seeded and chopped
• 3 ribs celery, thinly sliced
• 6 cloves garlic, chopped
• Zest and juice of 1 lemon
• 1 bay leaf
• 1 teaspoon sweet paprika
• 1 teaspoon dried oregano
• 3/4 teaspoon dried thyme
• 3/4 teaspoon salt
• 1/2 teaspoon cracked black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon hot pepper sauce, or to taste
• Pinch of stevia
• 1 pound fresh shrimp, shelled and deveined
• 1 pound fresh bay scallops
• 1/2 cup chopped fresh parsley
• 2 to 3 cups cooked long-grain brown rice, for serving

1. In a slow cooker, combine tomatoes, onion, peppers, celery, garlic, lemon zest, bay leaf, paprika, oregano, thyme, salt, peppers, hot sauce and stevia. Cover and cook on high for 3 to 4 hours, or on low for 7 to 8 hours. Remove bay leaf.
2. Increase heat to high, add shrimp and scallops, and cook for 10 to 15 minutes, or until seafood is just cooked through but still tender. Stir in lemon juice and parsley and serve over hot rice (if you wish). Serves 6 to 8. 
Excerpted from The 150 Healthiest Slow Cooker Recipes on Earth by Jonny Bowden and Jeannette Bessinger.

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