Chicken & Shrimp Jambalaya

Makes 6 (1 cup each)

ingredients

2 stalks celery, sliced
2 teaspoon canola oil
2 cloves garlic, minced
1/2 teaspoon creole or Cajun seasoning
1/8- 1/4 teaspoon crushed red pepper
4 cups coarsely chopped collard greens
2 cups peppers and onions
1 14.5 oz can tomatoes, undrained, cut up
1 8.8 oz pouch brown rice
8 oz shrimp, cooked
4 oz chicken

directions

In 4-qt dutch oven, cook celery in hot oil over med-high heat for 5 minutes, stirring occasionally. Stir in garlic, creole seasoning, and red pepper. Add collard greens, peppers and onions, and 2 tbsp water. Bring to boiling; reduce heat. Cover and simmer 8 minutes, stirring occasionally. Stir in undrained tomatoes, rice and shrimp. Cook, uncovered 5 minutes to heat thruough stirring occasionally.