LTS Jambalaya

 

1 ¼ C. Rice

1 14 oz. can Chicken Broth

1 10-15 oz. can Chicken

1 4 oz. can Shrimp

1 15 oz. can Carrots

1 15 oz. can diced Tomatoes

1 C. dried Onion

½ C. dried diced Bell Peppers (optional)

½ C. dried Celery (optional)

1 tsp. Garlic Flakes

½ tsp. Basil

1 tsp. Worcestershire Sauce (optional)

1 tsp. Cajun Seasoning (or choose from bay, cayenne, oregano, paprika, rosemary & thyme)

 

Cook rice in broth. In separate pot, drain chicken, shrimp, tomato and carrot juices (reserve solids). Add dried onion, bell pepper and celery to the pot and let sit for a few minutes to absorb moisture (if it seems like there is not enough liquid, you can add a little water). When rice is 5-8 minutes from being done, add all remaining ingredients, including the canned chicken, shrimp, tomatoes and carrots. Heat through and serve over rice. (100-Day Pantry)