Chicken and Shrimp Jambalaya

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Try this crockery-cooked take on the traditional Creole-style "red" jambalaya --
a slightly spicy tomato-based stew of shrimp, chicken, and rice.

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 (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: In a small bowl combine 1/4 teaspoon white pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/8 to 1/4 teaspoon ground red pepper, 1/4 teaspoon paprika, and 1/4 teaspoon black pepper.

Source:  Better Homes & Gardens
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