Serves: 6
Total Calories: 1,079
1. In 4-to 5-quart crockery cooker, combine undrained tomatoes, broth, cereal, onion, tomato paste, Cajun seasoning and Worcestershire sauce.
2. Trim fat from chicken. Cut into 1-inch pieces. Stir chicken and sausage into tomato mixture.
3. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
4. Stir in rice, shrimp and pepper. Cover and let stand for 20 minutes or until rice is tender. Serve with vegetables, such as sugar snap peas, if desired.
*NOTE: The shrimp is added near the end of the cooking time because it will get tough if left in the slow cooker for the entire time.
This Chicken-Shrimp Jambalaya recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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