Cajun Shrimp and Rice

from FitnessMagazine.com

Makes: 6 servings

Ingredients
1 28-ounce can diced tomatoes
1 14-ounce can chicken broth
1 cup chopped onions
1 cup chopped green bell pepper
1 6- to 6-1/4-ounce package long-grain and wild-rice mix, such as Uncle Ben's
1/4 cup water
2 garlic cloves, chopped
1/2 teaspoon Cajun seasoning
1 pound cooked, shelled and deveined shrimp
Hot-pepper sauce (optional)

Directions

1. In a 3-1/2- or 4-quart slow cooker, combine tomatoes with their juices, chicken broth, onions, bell pepper, rice mix with seasoning packet, water, garlic, and Cajun seasoning.
2. Cover; cook on low-heat setting 5 to 6 hours or on high-heat setting 3 to 3 1/2 hours.
3. Stir shrimp into rice mixture. Cover; cook for 15 minutes longer at high-heat setting. Sprinkle with hot-pepper sauce if desired.

Nutrition facts per serving: 223 calories, 21g protein, 32g carbohydrate, 2g fat (0g saturated), 3g fiber

Louisiana Gumbo

from Family.com

Ingredients
4 tablespoons olive oil
1/2 pound Italian sausage, cut into 1/4 inch slices
1/4 cup all purpose flour
1 cup onions, small dice
1 cup celery, small dice
1 cup green bell peppers, diced
1 teaspoon paprika
2 tablespoons jalapeños or Serrano peppers, minced
1 pound chicken breast, cut into 1/2 inch slices
1 cup chicken stock
1/2 cup white wine
1 1/2 cups fresh or frozen okra, cut into 1/4 inch slices
1 pound large shrimp, peeled and deveined
2 cups cooked white rice

Directions

1. In a skillet placed on stovetop set to medium heat, add oil. Once the oil is hot, brown and crumble the sausage until no pink remains, about 10 minutes. Remove with a slotted spoon, drain the grease, and add the remaining 2 tablespoons of oil to the skillet.
2. Add the flour and continuously stir with a whisk. Cook until flour has become a dark brown color but not burnt.
3. Add the onions, celery, peppers, paprika, chili peppers, and chicken breast. Stir to combine ingredients and sauté additional 7-8 minutes until vegetables soften.
4. Combine all of the remaining ingredients to the Crock-Pot® slow cooker except the shrimp. Cover and cook on Low for 7-8 hours or on High for 4-6 hours, adding in the shrimp 20 minutes before serving.
5. Serve over cooked rice. Makes 6 servings.

Serves: 6-8
Size: 4 1/2 - 6quarts

Shrimp, Leek, and Spinach Pasta

By Abigail Chipley and Charlyne Mattox, April 2011

Serves 4| Hands-On Time: 10m | Total Time: 20m

Ingredients
12 ounces gemelli, fusilli, or some other short pasta
2 tablespoons unsalted butter
2 leeks (white and light green parts only), cut into half-moons
kosher salt and black pepper
1 pound peeled and deveined medium shrimp
finely grated zest of 1 lemon
3/4 cup heavy cream
10 ounces baby spinach (about 12 cups)

Directions

1. Cook the pasta according to the package directions; drain and return it to the pot.
2. Meanwhile, heat the butter in a large skillet over medium heat. Add the leeks, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until the leeks have softened, 3 to 5 minutes. Add the shrimp and lemon zest and cook, tossing frequently, until the shrimp is opaque throughout, 4 to 5 minutes more.
3. Add the cream and ½ teaspoon salt to the pasta in the pot and cook over medium heat, stirring, until slightly thickened, 1 to 2 minutes. Add the shrimp mixture and the spinach and toss to combine.

Shrimp and Salmon Chowder

Chowder so rich you won’t believe it’s made with our fat free Oikos Greek yogurt instead of heavy cream!

Ingredients
1 tbs. salt
8 Maine potatoes, washed and cut into 1 inch cubes
2 tbs. olive oil
2 tbs. unsalted butter
2 medium onions, chopped
4 stalks of celery, cleaned and diced
3 cloves garlic, minced
2 bay leaves
2 tsp. fresh thyme leaves
1 cup dry white wine
4 cups chicken broth
1 1/2 lb. salmon filet cut into 2" pieces
1 1/4 lb. raw shrimp (about 24 medium sized), peeled and de-veined
3 cups Plain Oikos Organic Greek Yogurt

Directions

In a large stock pot bring 6 cups of water to a boil. Add 1 tablespoon of salt and cubed potatoes. Cook for about 10 minutes so they’re slightly undercooked.

In a 10 quart soup pot, over medium heat add olive oil and unsalted butter. Once small ripples form add onions and celery and cook until onions are transparent. Stir in minced garlic, bay leaves, and thyme. Reduce heat to medium-low and add white wine and chicken broth. Add salmon, shrimp, and potatoes. Let simmer for 5 minutes. Remove from heat and gradually fold in yogurt.

Reheat slowly to avoid curdling yogurt and serve.

From our Oikos Organic kitchen.