Chicken and Shrimp Jambalaya (in a Crock Pot)

Submitted by: Richard, FL
Source: Better Homes and Gardens
 

Prep: 20 minutes
Cook: 5 to 6 hours plus 10 to 15 minutes

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 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
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, de-veined shrimp
3/4 cup chopped green sweet pepper

Directions

1. 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.

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.