Shrimp and Chicken Jambalaya

Total Time
40 min
20 min
20 min
This delicious Cajun specialty makes a flavor-packed, filling meal any time of year.


olive oil

2 tsp

uncooked onion(s)

1 medium, sweet, chopped

green pepper(s)

1 medium, chopped

uncooked boneless skinless chicken breast(s)

8 oz, cut into bite-size pieces

canned stewed tomatoes

29 oz, undrained

uncooked shrimp

12 oz, peeled and deveined

Italian seasoning

1 tsp

hot pepper sauce

1 tsp

long grain cooked brown rice

4 cup(s)


  1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and pepper; cook, stirring, until crisp-tender, about 5 minutes.
  2. Stir in chicken; cook, stirring, 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, until shrimp are cooked through, about 5 minutes.
  4. Stir in rice; continue cooking until liquid is almost absorbed and rice is thoroughly heated, about 2 minutes. Yields about 1 cup per serving.


This recipe 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 (could affect SmartPoints values).

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