Chicken and Shrimp Jambalaya
Garlic Bread and Balsamic Salad
Ingredients
- 1 lb boneless, skinless chicken breasts, chopped
- 1 (8-oz) pkg jambalaya rice mix
- 1 (32-oz) carton less sodium chicken broth
- 1 (12-oz) pkg frozen seasoning blend (frozen diced onion, bell peppers and celery), thawed
- 3 Tbsp Worcestershire sauce
- 2 tsp Cajun seasoning
- 1 (24-oz) pkg frozen peeled and deveined, medium size raw shrimp, thawed
Instructions
- Place chicken, jambalaya mix, and broth in a greased 5- to 7-quart slow cooker. Add seasoning blend, Worcestershire, and Cajun seasoning.
- Cover and cook on LOW 5 to 6 hours or until rice is tender.
- Add shrimp. Cover and cook on LOW 30 minutes or until shrimp turn pink.
Side Dish Ingredients
- ½ cup balsamic vinaigrette
- 1 (16-oz) pkg frozen garlic bread
- 1 (10-oz) pkg Italian salad blend
Side Dish Instructions
- Toss salad greens and vinaigrette in a large bowl.
- Bake bread according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
377
|
292
|
669
|
| Fat (g) | 3 | 13 | 16 |
| Sat. Fat (g) | 1 | 4 | 5 |
| Protein (g) | 38 | 7 | 45 |
| Carb (g) | 43 | 37 | 80 |
| Fiber (g) | 1 | 2 | 3 |
| T. Sugs (g) | 9 | 7 | 16 |
| A. Sugs (g) | 0 | 3 | 3 |
