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ShareChicken and Shrimp Jambalaya
Chicken, rice, and seafood make this main dish recipe a filling dinner. More good news? It's low in calories and fat.
MAKES: 6 servings
CARB GRAMS PER SERVING:
30
Nutrition Facts Per Serving:
- Servings Per Recipe: 6
- Calories: 261
- Protein(gm): 30
- Carbohydrate(gm): 30
- Fat, total(gm): 2
- Cholesterol(mg): 118
- Dietary Fiber, total(gm): 2
- Vitamin A(RE): 113
- Vitamin C(mg): 32
- Sodium(mg): 391
- Calcium(DV %): 61
- Iron(DV %): 4
- 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 or 1 recipe homemade Cajun seasoning (see recipe below)
- 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
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. Makes 6 servings.
Homemade Cajun Seasoning
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon ground black pepper
- 1/8 - 1/4 teaspoon cayenne pepper
1. In a small bowl stir together white pepper, garlic powder, onion powder, paprika, black pepper, and cayenne pepper.
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