Labadie Recipe Database
Name
Chicken and Shrimp Jambalaya
Number of People
6
List of Ingredients
1 c. sliced celery
1 large onion, chopped
14 1/2 oz. can low-sodium chicken broth
14 1/2 oz. can low-sodium tomatoes, cut up
6 oz. can tomato paste
1 T. Worcestershire sauce
1 1/2 tsp. Cajun seasoning
1 lb. boneless, skinless chicken breasts or thighs, cut into 3/4-inch pieces
1 1/2 c. instant rice
8 oz. cooked, peeled, deveined shrimp
3/4 c. chopped green pepper
Description
In a 4 qt. 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 green pepper. Cover and let stand 10 to 15 minutes or until most of the liquid is absorbed and rice is tender.
Time
5 to 6 hours
Difficulty (1-5)
1
Notes
Calories 261, total fat 2 g., saturated fat 0 g., cholesterol 118 mg., sodium 391 mg., carbohydrate 30 g., fiber 2 g., protein 30 g., vitamin A 11%, vitamin C 54 %., calcium 6%., iron 22%
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