For Heidi

Jambalaya-Style Chicken & Shrimp

(Source: Better Homes and Gardens Biggest Book of Slow Cooker Recipes, p. 256)

Prep: 20 minutes

Cook: Low 5 hours, High 2 1/2 hours

Stand: 10 minutes

Makes: 6 servings

Slow Cooker: 3 1/2 to 4 quart

1 cup sliced celery

1 large onion

1 14 1/2-ounce can low-sodium tomatoes, cut up

1 14-ounce can reduced-sodium chicken broth (1 3/4 cups)

1/2 of a 6-ounce can (1/3 cup) tomato paste

1 tbsp Worcestershire sauce

1 1/2 tsp Cajun seasoning

1 lb 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- to 4-quart slow 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.  Stire 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.

Nutrition Facts per serving: 261 cal., 2 g total fat (0 g sat. fat), 118 mg chol., 391 mg sodium, 30 g carbo., 2 g fiber, 30 g pro. Daily Values: 54% vit. C, 6% calcium, 22% iron.

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