Wednesday, February 27, 2008

Shrimp & Chicken Jambalaya

main meals

POINTS® Value: 9
Preparation Time:
20 min
Cooking Time:
20 min
Level of Difficulty:

You get two heaping cups of this delicious Cajun specialty. It's a flavor-packed, filling meal any time of year.


· 2 tsp olive oil

· 1 medium onion(s), sweet, chopped (about 1 cup)

· 1 medium green pepper(s), chopped (about 1 cup)

· 8 oz uncooked boneless, skinless chicken breast, cut into bite-size pieces

· 29 oz canned stewed tomatoes, undrained

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

· 1 tsp Italian seasoning, dried

· 1 tsp hot pepper sauce

· 4 cup cooked brown rice


· Heat oil in a large nonstick skillet over medium-high heat. Add onion and pepper; cook, stirring, until crisp-tender, about 5 minutes.

· Stir in chicken; cook, stirring, until chicken is no longer pink, about 5 minutes.

· Stir in remaining ingredients, except rice; bring to a boil. Reduce heat; simmer, stirring occasionally, about 5 minutes more.

· Stir in rice; continue cooking until liquid is almost absorbed and rice is thoroughly heated, about 2 minutes. Yields about 2 cups 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.


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