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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Jambalaya (chicken and shrimp) Recipe

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This recipe for Jambalaya (chicken and shrimp) is from The Cappella Family Cookbook Volume 2, 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 chopped onion
1 14 oz can diced tomatoes
1 14 oz can chicken broth
1/2 can tomato paste
1 T Worcestershire sauce
1 1/2 teaspoons old bay seasoning
1 pound boneless chicken (breasts, thighs, or combo)
cut into 1 inch pieces
1 1/2 cups instant rice
8 ounces peeled, deveined shrimp (Frozen is fine)
3/4 cup chopped green sweet pepper
1/4 t salt
1/4 t pepper

hot sauce for serving
Directions:
Directions:
In slow cooker combine celery, onion, undrained tomatoes, broth, paste, Worcestershire sauce and Old Bay. Stir in Chicken
Cover and cook on low for 5-6 hours or hight for 2 1/2-3 hours.
Stir in rice and green peppers, Cover and let stand 15 minutes until rice is tender.

 

 

 

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