Chicken and Shrimp Jambalaya

By Kathy Johnson

Ingredients

• 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 recipe homemade Cajun seasoning (see recipe)
• 1 lb skinless, boneless chicken breasts
• 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

Preparation

Step 1

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. Cover & cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 - 3 hours. Stir in rice, shrimp, and sweet pepper. Cover and let stand 10 - 15 minutes or until most of the liquid is absorbed and rice is tender. Cajun Seasoning: 1/4 tsp white pepper, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/8 to 1/4 tsp ground red pepper, 1/4 tsp paprika, & 1/4 tsp black pepper.