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Jambalaya-Style Chicken and Shrimp Recipe

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This recipe for Jambalaya-Style Chicken and Shrimp is from Ray and Jill's Wedding 2014, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup sliced celery
1 large onion , chopped
141/2-ounce can low-sodium tomatoes, cut up
14-ounce can reduced -sodium chicken broth
1/2 of a 6-ounce can (1/2 cup) tomato paste
1 tablespoon Worcestershire sauce
11/2 teaspoons Cajun seasoning or 1 recipe Homemade Cajun Seasoning (see below)
1 pound skinless, boneless chicken breast halves or thighs, cut into 3/4-inch pieces
11/2 cups instant rice
8 ounces cooked peeled, deveined shrimp
1 cup chopped green sweet pepper
Directions:
Directions:
In a 31/2- to 4-quart slow 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 1 teaspoon white pepper, 1/4 teaspoon garlic powder, 1 teaspoon onion powder,1/8 to 1/4 teaspoon ground red pepper, 1/4 teaspoon paprika, and 1 teaspoon black pepper.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes prep and low 5 hours or high 2 1/2 hours

 

 

 

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