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Chicken-Shrimp Jambalaya

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    Source: www2.kelloggs.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 can (14 1/2 oz.) no-salt-added diced tomatoes

    2. 1 can (14 oz.) reduced-sodium chicken broth

    3. 1 1/2 cups Kellogg's All-Bran Complete Wheat Flakes cereal , crushed (about 3 cups cereal)

    4. 1 cup chopped onion

    5. 1/3 cup no-salt-added tomato paste

    6. 1 tablespoon Cajun seasoning

    7. 2 teaspoons Worcestershire sauce

    8. 1 1/4 pounds skinless, boneless chicken thighs

    9. 1/4 pound fully cooked smoked turkey sausage, cut into 1/4-inch slices

    10. 1 1/4 cups instant brown rice

    11. 1/2 pound frozen, cooked, peeled and deveined shrimp, thawed

    12. 1 cup chopped green bell pepper

    Instructions Jump to Ingredients ↑

    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. Yield: 8 cups *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.

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