Chicken and Shrimp Jambalaya

Spring is here, but you wouldn't know it by the weather we have been having here in Colorado Springs. Snow one day, then it melts the next, two days later it's back. I'm so ready for warmer weather.  This is a great recipe for one of those snowy spring days. Just put everything in the crock pot during the day and your house will be warm and smell fantastic by dinner time. I love crock pot recipes, because I don't have to be in the kitchen the entire my husband is home after work to just cook. Everything is already cooked and I can sit and watch an episode of The Walking Dead or Game of Thrones before we eat. We are really big nerds if you didn't know. :)

I know some germ freaks are probably out there wondering how I could put veggies on the same cutting board as the chicken. Don't worry, I was very careful to put the chicken down then not move it, and none of the veggies touched the chicken. Trust me I am a clean freak every time I use raw poultry. 

Chicken and Shrimp Jambalaya
Betterhome and Garden's Slowcooker Mag

Ingredients:
1 lb skinless, boneless chicken breast halves or thighs
2 cups thinly sliced celery (about 4 stalks)
2 cups chopped onions (2 large)
1 (14.5oz) can no-salt-added diced tomatoes, undrained
1 (14.5oz) can reduced-sodium chicken broth
1/3 cup no-salt-added tomato paste
1  1/2 teaspoon salt-free cajun seasoning
2 garlic cloves, minced
1/2 teaspoon slat
8 oz fresh or frozen peeled and deveined shrimp (keep tails on if desired)
1 1/2 cups uncooked instant brown rice
3/4 cup chopped green, red, or yellow bell pepper
2 tablespoons snipped fresh parsley
Celery leaves (optional)

Directions:

1. Cut chicken into 3/4-inch pieces. In a 3 1/2or 4 quart slow cooker combine chicken, celery, onions, tomatoes, broth, tomato paste, cajun seasoning, garlic, and salt.
2. Cover and cook on low-heat setting for 4 1/2 to 5 1/2 hours or on high-heat setting for 2 1/4 to 2 3/4 hours.
3. Thaw shrimp, if frozen; set aside. If using low-heat setting, turn to high heat setting. Stir in uncooked brown rice and bell pepper. Cover and cook for about 30 minutes more or until most of the liquid is absorbed and rice is tender.
4. Before serving, stir shrimp and parsley into chicken mixture. If desired, garnish each serving with celery leaves.

Serves 8

Nutrition: Calories 211; Fat 2g; Cholesterol 88mg; Protein 23g; Fiber 4g; Carb 26g