Chicken 'n' Shrimp Jambalaya
Italian Salad and Garlic Bread
Ingredients
- ½ lb boneless, skinless chicken breasts, chopped
- 1 (8-oz) pkg jambalaya rice mix
- 1 (32-oz) carton low-sodium chicken broth
- 1 (12-oz) pkg frozen seasoning blend (diced onion, bell peppers and celery), thawed
- 3 Tbsp Worcestershire sauce
- 2 tsp Cajun seasoning
- ½ lb peeled and deveined medium-size shrimp
Instructions
- Place chicken, jambalaya mix and broth in a greased 4-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 (16-oz) pkg frozen garlic bread
- ½ (10-oz) pkg Italian salad blend
- 1 small tomato, chopped
- ¼ cup balsamic vinaigrette (or your favorite)
Side Dish Instructions
- Bake bread according to package directions.
- Toss salad greens, tomato and vinaigrette in a bowl just before serving.
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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