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Chicken and Shrimp Jambalaya
Main Page
Plus+ 6 Per Serving
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 6 ounce can (1/3 cup) tomato paste
1 tablespoon Worcestershire sauce
1 1/2 teaspoons Cajun seasoning
1 pound skinless, boneless chicken breast cut up
1 1/2 cups instant rice
8 ounces cooked, peeled, deveined shrimp
3/4 cup chopped green sweet pepper
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Directions:

1. In a 3-1/2- or 4-quart crock pot 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.

Makes 6 Servings (About 1 Cup Per Serving)

Nutritional Info Per Serving: Calories 261, Carbs 30 g, Fat 2 g, Fiber 2 g, Protein 30 g
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