Chicken and Shrimp Jambalaya
Source of Recipe
Unknown
List of Ingredients
1 cup sliced celery
1 large onion, chopped
1 can (14 1/2-ounce) low-sodium tomatoes, cut-up
1 can (14 1/2-ounce) reduced-sodium chicken broth
�� of a 6-ounce can (1/3 cup) tomato paste
1 Tbsp Worcestershire sauce
1 �� tsp Cajun seasoning or 1 recipe homemade Cajun seasoning (see recipe below)
1 pound skinless, boneless chicken breast halves or thighs, cut into 3/4-inch pieces
1 �� cups instant rice
8 ounces cooked peeled, deveined shrimp
�� cup chopped green bell pepper
Recipe
In a 3 1/2- or 4-quart crockery cooker combine celery, onion, undrained tomatoes, broth, tomato paste, Worcestershire sauce, and Cajun seasoning. Stir in chicken.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. Stir in rice, shrimp, and sweet pepper. Cover and let stand 10 to 15 minutes or until most of the liquid is absorbed and rice is tender.
Homemade Cajun Seasoning: In a small bowl combine �� tsp white pepper, �� tsp garlic powder, �� tsp onion powder, �� to �� tsp ground red pepper, �� tsp paprika, and �� tsp black pepper.
Makes 6 servings.
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