← Back to Search Results slow cooking Cajun, Creole
chicken-and-shrimp-jambalaya

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Jambalaya is a hallmark of regional Creole cooking and there must be a version for every restaurant in New Orleans. It is a complex one-pot dish, composed of rice, onions, green peppers, tomatoes, a cured meat such as ham or bacon, poultry, and shellfish, or any combination thereof.

Yield : Serves 4 to 6

Ingredients

  • 1 large yellow onion, chopped
  • 1 cup thinly sliced celery
  • One 14.5-ounce can diced tomatoes, with their juice
  • One 14.5-ounce can chicken broth
  • 3 ounces tomato paste (half of a 6-ounce can)
  • 1½ tablespoons Worcestershire sauce
  • 1½ teaspoons Cajun seasoning
  • 1 pound boneless, skinless chicken breast halves or thighs, cut into ¾-inch pieces
  • 1½ cups converted rice
  • 8 ounces raw large shrimp (16 to 20 or 21 to 30 count), peeled and deveined
  • ¾ cup seeded and chopped green bell pepper

For serving:

  • French bread
  • Butter

Directions

1. Combine the onion, celery, tomatoes with their juice, broth, tomato paste, Worcestershire, and Cajun seasoning in the slow cooker. Stir in the chicken and rice. Cover and cook until most of the liquid is absorbed, the chicken is cooked through, and the rice is tender, on LOW for 5 to 6 hours, or on HIGH for 2½ to 3 hours.

2. Stir in the shrimp and green pepper, cover, and cook on HIGH for 10 to 15 minutes, until the shrimp is cooked through. Serve immediately in shallow bowls with fresh French bread and butter.

Notes

Cooker: Medium or large round or oval

Setting and cook times: LOW for 5 to 6 hours, or HIGH for 2½ to 3 hours, then HIGH for 10 to 15 minutes (when shrimp and green pepper are added)


© 2005 Beth Hensperger and Julie Kaufmann

Note from Cookstr's Editors

Nutritional information is based on 6 servings and does not include French Bread or Butter for serving.

 

Nutritional Information

Nutrients per serving (% daily value)

368kcal (18%)
698mg (29%)
51g
2g
4g (6%)
0g
1g (4%)
1g
1g
107mg (36%)
7g
30g
73mg
877mg
50mcg RAE (2%)
29mg (48%)
75mg (7%)
3mg (18%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

good-to-the-grain Good to the Grain
by Kim Boyce
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
raos-cookbook Rao's Cookbook
by Frank Pellegrino
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
desserts-4-today Desserts 4 Today
by Abby Dodge
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
the-sweet-life The Sweet Life
by Kate Zuckerman
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
living-raw-food Living Raw Food
by Sarma Melngailis
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?