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Chicken and Shrimp Jambalaya Recipe

Cookstr
Course: Main Course
Total Time: Half Day
Skill Level: Easy
Cost: Moderate
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Chicken and Shrimp Jambalaya

Photo by: Joseph De Leo

Jambalaya is a hallmark of regional Creole cooking and there must be a version for every restaurant in New Orleans. It is a complex one-pot dish, composed of rice, onions, green peppers, tomatoes, a cured meat such as ham or bacon, poultry, and shellfish, or any combination thereof.

Yield: Serves 4 to 6

INGREDIENTS

  • 1 large yellow onion, chopped
  • 1 cup thinly sliced celery
  • One 14.5-ounce can diced tomatoes, with their juice
  • One 14.5-ounce can chicken broth
  • 3 ounces tomato paste (half of a 6-ounce can)
  • 1½ tablespoons Worcestershire sauce
  • 1½ teaspoons Cajun seasoning
  • 1 pound boneless, skinless chicken breast halves or thighs, cut into ¾-inch pieces
  • 1½ cups converted rice
  • 8 ounces raw large shrimp (16 to 20 or 21 to 30 count), peeled and deveined
  • ¾ cup seeded and chopped green bell pepper

for serving:

  • French bread
  • Butter

Directions

1. Combine the onion, celery, tomatoes with their juice, broth, tomato paste, Worcestershire, and Cajun seasoning in the slow cooker. Stir in the chicken and rice. Cover and cook until most of the liquid is absorbed, the chicken is cooked through, and the rice is tender, on LOW for 5 to 6 hours, or on HIGH for 2½ to 3 hours.

2. Stir in the shrimp and green pepper, cover, and cook on HIGH for 10 to 15 minutes, until the shrimp is cooked through. Serve immediately in shallow bowls with fresh French bread and butter.

Notes

Cooker: Medium or large round or oval

Setting and cook times: LOW for 5 to 6 hours, or HIGH for 2½ to 3 hours, then HIGH for 10 to 15 minutes (when shrimp and green pepper are added)


© 2005 Beth Hensperger and Julie Kaufmann

Editor's Note

Nutritional information is based on 6 servings and does not include French Bread or Butter for serving.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

368kcal (18%)
698mg (29%)
51g
2g
4g (6%)
0g
1g (4%)
1g
1g
107mg (36%)
7g
30g
73mg
877mg
50mcg RAE (2%)
29mg (48%)
75mg (7%)
3mg (18%)
FROM THE KITCHEN OF...

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