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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.

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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
  • 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.

  • Sally

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

  • 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>–

  • 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.

  • ss

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

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