LTS Jambalaya<\/p>\n
<\/p>\n
1 \u00bc C. Rice<\/p>\n
1 14 oz. can Chicken Broth<\/p>\n
1 10-15 oz. can Chicken<\/p>\n
1 4 oz. can Shrimp<\/p>\n
1 15 oz. can Carrots<\/p>\n
1 15 oz. can diced Tomatoes<\/p>\n
1 C. dried Onion<\/p>\n
\u00bd C. dried diced Bell Peppers (optional)<\/p>\n
\u00bd C. dried Celery (optional)<\/p>\n
1 tsp. Garlic Flakes<\/p>\n
\u00bd tsp. Basil<\/p>\n
1 tsp. Worcestershire Sauce (optional)<\/p>\n
1 tsp. Cajun Seasoning (or choose from bay, cayenne, oregano, paprika, rosemary & thyme)<\/p>\n
<\/p>\n
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)<\/p>\n","protected":false},"excerpt":{"rendered":"
LTS Jambalaya 1 \u00bc 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 \u00bd C. dried diced Bell Peppers (optional) \u00bd C. dried Celery (optional) 1 tsp. Garlic Flakes \u00bd tsp. Basil 1 tsp. Worcestershire Sauce (optional) 1 tsp. Cajun Seasoning (or choose from bay, cayenne, oregano, paprika, rosemary & thyme) Cook rice in…<\/p>\n