Ingredients
| 1 cup sliced celery |
| 1 large onion, chopped |
| 1 14-1/2-ounce can low-sodium tomatoes, cut-up |
| 1 14-1/2-ounce can reduced-sodium chicken broth |
| 1/2 of a 6-ounce can (1/3 cup) tomato paste |
| 1 tablespoon Worcestershire sauce |
| 1-1/2 teaspoons Cajun seasoning or 1 recipe homemade Cajun seasoning (see recipe below) |
| 1 pound skinless, boneless chicken breast halves or thighs, cut into 3/4-inch pieces |
| 1-1/2 cups instant rice |
| 8 ounces cooked, peeled, deveined shrimp |
| 3/4 cup chopped green sweet pepper |
Preparation
| 1. In a 3-1/2- or 4-quart crockery cooker combine celery, onion, undrained tomatoes, broth, tomato paste, Worcestershire sauce, and Cajun seasoning. Stir in chicken. |
| 2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Stir in rice, shrimp, and sweet pepper. Cover and let stand 10 to 15 minutes or until most of the liquid is absorbed and rice is tender. Makes 6 servings. |
| Homemade Cajun Seasoning: In a small bowl combine 1/4 teaspoon white pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/8 to 1/4 teaspoon ground red pepper, 1/4 teaspoon paprika, and 1/4 teaspoon black pepper |
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