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Breads and Baked Goods - Salads and Stuff - Soups
Vegetables - Main Dishes - Desserts
Chicken Jambalaya
 
1 cup celery, sliced
1 large onion, chopped
1 14-1/2-ounce can tomatoes, diced
1 14-1/2-ounce can chicken broth
1/3 cup tomato paste
1 tablespoon Worcestershire sauce
1-1/2 teaspoons Cajun seasoning
1 pound skinless, boneless chicken breasts, cut into 3/4-inch pieces
8 ounces shrimp, peeled and cooked
1-1/2 cups cooked instant rice
3/4 cup green pepper, chopped

            In the crockpot, combine celery, onion, undrained tomatoes, broth, tomato paste, Worcestershire sauce and Cajun seasoning. Stir in chicken pieces.
            Cover and cook on low heat for 5 to 6 hours or on high heat for 2-1/2 to 3 hours. Stir in rice, shrimp and green pepper. Cover and let stand for 15 minutes or until most of the liquid has been absorbed and rice is tender.