How to Make Chicken and Shrimp Jambalaya

Ingredients

• 2 cups thinly sliced celery
• 2 cups chopped onions
• 14.5 oz can no-salt-added diced tomatoes, undrained
• 14.5 oz can reduced-sodium chicken broth
• 6 oz can no-salt-added tomato paste (1⁄3 cup)
• ½ tsp. salt-free Cajun seasoning
• 2 cloves garlic, minced
• ½ tsp salt
• 1 lb skinless, boneless chicken breast halves or thighs, cut into ¾-inch pieces
• ½ cups quick-cooking brown rice
• ¾ cup chopped green, red, and/or yellow sweet pepper
• 8 oz cooked, peeled, and deveined shrimp
• 2 Tbsp snipped fresh parsley

1. In a 3-½- or 4-quart slow cooker stir together celery, onions, tomatoes, broth, tomato paste, Cajun seasoning, garlic, and salt. Stir in chicken.
2. Cover and cook on low-heat setting for 4-½ to 5-½ hours or on high-heat setting for 2-¼ to 2 ¾ 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.