Shrimp and Chicken Jambalaya
8
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Olive oil
2 tsp(s)
Onion
1 medium, sweet, chopped (about 1 cup)
Green bell pepper
1 medium, chopped (about 1 cup)
Uncooked boneless skinless chicken breast
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)
Instructions
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.
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