Some cosmetic changes in preparation for larger site changes in the works.


Chicken Jambalaya

Veteran Member
1232 posts
Joined: Feb 4, 2008


Posted to Thread #16372 at 5:19 pm on Oct 5, 2009

This is a good one too - I sometimes add stew meat as well - pork is especially good.
Subject: Weekend Tag: Slow Cooker-Chicken and Shrimp Jambalaya

Slow Cooker-Chicken and Shrimp Jambalaya
Makes 6 servings

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 1/2 teaspoons Cajun seasoning or 1 recipe homemade Cajun seasoning (see
1 pound skinless, boneless chicken breast halves or thighs, 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

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 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 teaspoon white pepper, 1/4 teaspoon garlic
powder, 1/4 teaspoon onion powder, 1/8 to 1/4 teaspoon ground red pepper,
1/4 teaspoon paprika, and 1/4 teaspoon black pepper.

Per serving calories: 261 , total fat: 2g , saturated fat: 0g , cholesterol:
118mg , sodium: 391mg , carbohydrate: 30g , fiber: 2g , protein: 30g
Points: 5

Other messages in this thread: