Chicken and Shrimp Jambalaya Recipe

Name: Chicken and Shrimp Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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); 1 1/2 tablespoons Worcestershire sauce; 1 1/2 teaspoons Cajun seasoning; 1 pound boneless, skinless chicken breast halves or thighs, cut into 3/4-inch pieces; 1 1/2 cups converted rice; 8 ounces raw large shrimp (16 to 20 or 21 to 30 count), peeled and deveined; 3/4 cup seeded and chopped green bell pepper; French bread; Butter

Servings: persons

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)
1 1/2 tablespoons Worcestershire sauce
1 1/2 teaspoons Cajun seasoning
1 pound boneless, skinless chicken breast halves or thighs, cut into 3/4-inch pieces
1 1/2 cups converted rice
8 ounces raw large shrimp (16 to 20 or 21 to 30 count), peeled and deveined
3/4 cup seeded and chopped green bell pepper
French bread
Butter

1
Combine the onion, celery, tomatoes with their juice, broth, tomato paste, Worcestershire, and Cajun seasoning in the slow cooker.
2
Stir in the chicken and rice.
3
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 2 1/2 to 3 hours.
4
Stir in the shrimp and green pepper, cover, and cook on HIGH for 10 to 15 minutes, until the shrimp is cooked through.
5
Serve immediately in shallow bowls with fresh French bread and butter.

535

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Chicken and Shrimp Jambalaya falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Shrimp Jambalaya

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