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    Chicken and Shrimp Jambalaya Light


    Source of Recipe


    lhj.com

    1 cup sliced celery
    1 large onion, chopped
    1 14-1/2-ounce can low-sodium tomatoes, cut-up
    1 14-1/2-ounce can reduced-sodium chicken broth
    1/2 of a 6-ounce can (1/3 cup) tomato paste
    1 tablespoon Worcestershire sauce
    1-1/2 teaspoons 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
    1-1/2 cups instant rice
    8 ounces cooked, peeled, deveined shrimp
    3/4 cup chopped green sweet pepper


    1. 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.
    2. 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. Makes 6 servings.

    Homemade Cajun Seasoning: In a small bowl combine 1/4 teaspoon white pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/8 to 1/4 teaspoon ground red pepper, 1/4 teaspoon paprika, and 1/4 teaspoon black pepper.

    Nutritional Information
    Nutritional facts per serving
    calories: 261, total fat: 2g, saturated fat: 0g, cholesterol: 118mg, sodium: 391mg, carbohydrate: 30g, fiber: 2g, protein: 30g, vitamin A: 11%, vitamin C: 54%, calcium: 6%, iron: 22%





 

 

 


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