Chicken & Shrimp Jambalaya

By bweber

Ingredients

• 1 pound skinless, boneless chicken breast halves or thighs
• 2 cups thinly sliced celery (4 stalks)
• 2 cups chopped onion (2 large)
• 1 14 1/2 ounce can no-salt-added diced tomatoes, undrained
• 1 14 ounce can reduced-sodium chicken broth
• 1/2 6 ounce can no-salt-added tomato paste (1/3 cup)
• 1 1/2 teaspoons salt-free Cajun seasoning
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1 1/2 cups uncooked instant brown rice
• 3/4 cup chopped green, red, and/or yellow sweet pepper
• 8 ounces fresh or frozen peeled and deveined cooked shrimp*

Preparation

Step 1

Cut chicken into 3/4-inch pieces. In a 3 1/2- or 4-quart slow cooker, combine chicken, celery, onion, undrained tomatoes, broth, tomato paste, Homemade Salt-Free Cajun Seasoning, garlic, and salt.

Cover and cook on low-heat setting for 4 1/2 to 5 1/2 hours or on high-heat setting for 2 1/4 to 2 3/4 hours.

If using low-heat setting, turn to high-heat setting. Stir in uncooked rice and sweet pepper. Cover and cook about 30 minutes more or until most of the liquid is absorbed and rice is tender.

Before serving, thaw shrimp, if frozen. Stir shrimp and parsley into chicken mixture. If desired, garnish each serving with celery leaves.