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Chicken and Shrimp Jambalaya

Chicken and Shrimp Jambalaya

recipe ingredients
1 package (7 ounces) wild pecan aromatic rice
2-1/2 to 3 cups fat-free reduced-sodium chicken broth, divided
3/4 tsp. salt
1/8 tsp. black pepper
1/8 tsp. ground red pepper
1/2 pound boneless skinless chicken breast, cut into 1/2-inch pieces
1 tablespoon vegetable oil
1 large onion, chopped
2 cups chopped red, yellow and green bell peppers
2 cloves garlic, minced
1 large ripe tomato, chopped
6 ounces peeled and deveined medium shrimp
2 tablespoons chopped parsley

recipe directions
Cook rice according to package directions, substituting 2 cups chicken broth for the water and omitting salt.

Meanwhile, combine salt, black pepper and red pepper in small bowl; sprinkle half over chicken. Heat oil in large nonstick skillet over medium heat. Add chicken; cook without stirring 2 minutes or until golden. Turn chicken; cook 2 minutes more. Remove chicken; set aside.

Add onion and bell peppers to same skillet; cook and stir 2 to 3 minutes or until onion is translucent. Add garlic; cook 1 minute longer. Stir in chicken, tomato, shrimp, remaining pepper mixture and 1/2 cup chicken broth; bring to a boil. Reduce heat; simmer 5 minutes or until shrimp are opaque.

Stir in parsley and rice. Add additional chicken broth if needed to moisten rice. Cook 3 minutes longer or until liquid is absorbed and jambalaya is hot.

Other Suggested Recipes:

Serves: 6 - Nutrition Information Per Serving:
calories total fat sat fat protein fiber sodium (mg) carbs ww pts
367 5.5 0.5 35 3 1031 50 7

5 Comments

  1. Jessie

    My husband and I made this dish last night and it was fabulous. I’m from the south and can say that the dish was nothing like a Jambalaya – but tasty just the same.

  2. Sally

    I made this for my parents who have high cholesterol. They absolutely loved it and keep asking me to make it again!

  3. carl k.

    changed the rice to wild rice. and added and extra piece of chicken breast to this recipe. Will make this again. Was A>O>K>–

  4. Julie

    I’m not sure what effect it had (fat/calorie/fiber-wise), but I subbed brown rice for the pecan rice. As I like my food spicy, I added a tbsp or so of cajun seasoning and another 1/2 tsp or so of red pepper to the recipe and also added extra chicken. It was delicious and, except for the cutting up stuff, very easy.

  5. ss

    Great meal. I used a Jambalaya rice blend and it really added some spice.

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