Subj : BH&G 2286
To   : ALL
From : DAVE DRUM
Date : Fri Apr 02 2021 15:24:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken & Shrimp Jambalaya
 Categories: Seafood, Poultry, Vegetables, Rice, Herbs
      Yield: 8 Servings
 
      1 lb Skinned, boned chicken; in
    3/4    " pieces
      2 c  Thin sliced celery
      2 c  Chopped onion
 14 1/2 oz Can diced tomatoes w/green
           - chilies; undrained
 14 1/2 oz Can chicken broth
    1/3 c  Tomato paste
  1 1/2 ts Salt-free Cajun seasoning
      2 cl Garlic; minced
    1/2 ts Salt
  1 1/2 c  Uncooked instant brown rice
    3/4 c  Chopped bell pepper; any
           - colour
      8 oz Peeled, deveined cooked
           - shrimp; tails on, if
           - desired
      2 tb Snipped fresh Italian
           - (flat-leaf) parsley
           Celery leaves (opt)
 
  In a 3 1/2 or 4 quart slow cooker combine chicken, celery,
  onions, tomatoes, broth, tomato paste, Homemade Salt-Free
  Cajun Seasoning, garlic, and salt.
  
  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.
  
  If using low-heat setting, turn cooker to high-heat
  setting. Stir in uncooked rice and sweet pepper. Cover and
  cook about 30 minutes more or until most of the liquid is
  absorbed and rice is tender.
  
  To serve, thaw shrimp, if frozen. Stir shrimp and parsley
  into chicken mixture. If desired, garnish each serving
  with celery leaves.
  
  Better Homes & Gardens | August 2014
  
  MM Format by Dave Drum - 28 August 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... A pill a day keeps the stork away.
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