Chicken and Shrimp Jambalaya
Garlic Bread and Balsamic Salad
Ingredients
- ½ lb boneless, skinless chicken breasts, chopped
- ½ (8-oz) pkg jambalaya mix
- 2 cups low-sodium chicken broth
- ½ (12-oz) pkg frozen seasoning blend (frozen diced onion, bell peppers and celery), thawed
- 2 Tbsp Worcestershire sauce
- 1 tsp Cajun seasoning
- ¾ lb frozen peeled and deveined, medium-size raw shrimp, thawed
Instructions
- Place chicken, jambalaya mix, and broth in a greased 3- to 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
- 3 cups Italian salad blend
- ¼ cup balsamic vinaigrette (or your favorite)
Side Dish Instructions
- Bake bread according to package directions.
- Toss salad greens and vinaigrette in a bowl just before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
390
|
293
|
683
|
| Fat (g) | 5 | 13 | 18 |
| Sat. Fat (g) | 1 | 4 | 5 |
| Protein (g) | 38 | 7 | 45 |
| Carb (g) | 46 | 37 | 83 |
| Fiber (g) | 2 | 3 | 5 |
| Sodium (mg) | 744 | 423 | 1167 |
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
