Chicken and Shrimp Jambalaya

Ingredients
2 cups thinly sliced celery
2 cups chopped onion
1 14 1/2-ounce can no-salt-added diced tomatoes, undrained
1 14-ounce can reduced-sodium chicken broth
1/2 of a 6-ounce can (1/3 cup) no-salt-added tomato paste
1 recipe Homemade Salt-Free Cajun Seasoning (below) or 1 1/2 teaspoons purchased salt-free Cajun seasoning
2 cloves garlic, minced
1/2 teaspoon salt
1 pound skinless, boneless chicken breast halves or thighs, cut into 3/4-inch pieces
1 1/2 cups quick-cooking brown rice
3/4 cup chopped green, red, and/or yellow sweet pepper
8 ounces cooked, peeled and deveined shrimp*
2 tablespoons snipped fresh parsley
Celery leaves (optional)

Directions
1. In a 3 1/2- or 4-quart slow cooker, stir together celery, onion, undrained tomatoes, broth, tomato paste, Homemade

Salt-Free Cajun Seasoning, garlic, and salt. Stir in chicken.

2. Cover and cook on low-heat setting for 4 1/2 to 5 1/2 hours or on high-heat setting for 2 1/4 to 2 3/4 hours.

3. If using low-heat setting, turn to high-heat setting. Stir in uncooked rice and sweet pepper. Cover and cook about 30

minutes or until most of the liquid is absorbed and rice is tender. Stir in shrimp and parsley. If desired, garnish individual

servings with celery leaves. Makes 8 (1 1/2-cup) servings.


Homemade Salt-Free Cajun Seasoning Recipe:

In a small bowl, stir together 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, and 1/8 to 1/4 teaspoon cayenne pepper