Recipes and Cooking One-Pot Chicken and Shrimp Jambalaya This classic Cajun meal easily comes together in an hour. Got time? Try making it in the slow cooker. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 2, 2020 Print Rate It Share Share Tweet Pin Email Photo: Jacob Fox Prep Time: 30 mins Cook Time: 30 mins Total Time: 1 hrs Servings: 8 Yield: 10 cups Jump to Nutrition Facts Ingredients 2 tablespoon olive oil 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces 2 cup chopped onions 1 cup thinly sliced celery 2 cloves garlic, minced 1 14.5 ounce can diced tomatoes, undrained 1 14.5 ounce can reduced-sodium chicken broth ¾ cup chopped green, red, or yellow bell pepper ½ 6 ounce can tomato paste (1/3 cup) 2 - 3 teaspoon Cajun seasoning 2 8.8 ounce pkg. cooked long grain rice 8 ounce fresh or frozen peeled and deveined cooked shrimp, thawed if frozen 2 tablespoon chopped fresh Italian parsley Salt Celery leaves (optional) Hot pepper sauce (optional) Directions In a 4- to 5-qt. pot heat the oil over medium-high. Add chicken. Cook and stir until browned. Remove chicken from pot. Add onions, celery, and garlic to pot. Cook and stir 4 to 5 minutes or until tender. Stir in the next five ingredients (through Cajun seasoning). Return chicken to pot. Bring to boiling; reduce heat. Cover and simmer 30 minutes or until chicken is tender. Stir rice, shrimp, and parsley into chicken mixture; heat through. Season to taste with salt. If desired, top with celery leaves and serve with hot sauce. Slow Cooker: Omit oil and omit browning chicken and cooking onion, celery, and garlic. In a 3 1/2- or 4-qt. slow cooker combine the chicken, onions, tomatoes, broth, celery, tomato paste, Cajun seasoning, and garlic. Cover and cook on low 5 to 6 hours or on high 2 1/2 to 3 hours. If using low, turn to high. Stir in rice and bell pepper. Cover and cook 30 minutes more or until pepper is tender. Stir in cooked shrimp and parsley. Season to taste. If desired, top with celery leaves and hot sauce. Rate it Print Nutrition Facts (per serving) 249 Calories 7g Fat 29g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 249 % Daily Value * Total Fat 7g 9% Saturated Fat 1g 5% Cholesterol 93mg 31% Sodium 481mg 21% Total Carbohydrate 29g 11% Total Sugars 5g Protein 19g Vitamin C 23.1mg 116% Calcium 66mg 5% Iron 1.6mg 9% Potassium 448mg 10% Folate, total 18.9mcg Vitamin B-12 0.2mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.