Photo of Shrimp and Chicken Jambalaya by WW

Shrimp and Chicken Jambalaya

1 - 9
PersonalPoints™ per serving
Total Time
40 min
20 min
20 min
This Cajun dish also tastes great if you use lean pork tenderloin strips instead of chicken. And go ahead and toss some red beans into the cooked rice.


Olive oil

2 tsp(s)

Uncooked onion(s)

1 medium, sweet, chopped (about 1 cup)

Green pepper(s)

1 medium, chopped (about 1 cup)

Uncooked boneless skinless chicken breast(s)

8 oz, cut into bite-size pieces

Canned stewed tomatoes

29 oz, undrained

Uncooked shrimp

12 oz, frozen ready-to-eat/cooked, thawed and drained

Italian seasoning

1 tsp(s), dried

Hot pepper sauce

1 tsp(s)

Cooked long grain brown rice

4 cup(s)


  1. Heat oil in large nonstick skillet over medium-high heat. Add onion and pepper; cook, stirring, until crisp-tender, about 5 minutes.
  2. Stir in chicken; cook until chicken is no longer pink, about 5 minutes.
  3. Stir in remaining ingredients, except rice; bring to a boil. Reduce heat; simmer, stirring occasionally, about 5 minutes more.
  4. Stir in rice; continue cooking until liquid is almost absorbed and rice is thoroughly heated, about 2 minutes. Yields about 2 cups per serving.