Jambalaya-Style Chicken and Shrimp (Slow Cooker Recipes)

This Jambalaya has only 2 grams fat.

1 cup sliced celery
1 large onion, chopped
1 14 1/2 ounce can low-sodium tomatoes, cut up
1 14-ounce can chicken broth
1/2 of a 6-ounce can tomato paste (1/3 cup)
1 tbsp Worcestershire sauce
1 1/2 tsp Cajun seasoning
1 LB chicken breast, cut in 3/4 inch pieces
1 1/2 cups instant rice
8 ounces cooked shrimp
3/4 cup chopped green sweet pepper

1. In a 3 1/2 to 4 quart slow cooker combine celery, onion, undrained tomatoes, broth, tomato paste, Worcestershire sauce, and Cajun seasoning. Stir in Chicken.

2. 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 1/4 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, and 1/4 tsp black pepper)