Shrimp & Chicken Jambalaya
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Olive Oil, 2 tsp Onions, raw, 1 cup, chopped Green Peppers (bell peppers), 1 cup, choppedChicken Breast, no skin, 10 ounces-cut into bite sized piecesStewed Tomatoes, 29 oz.Shrimp, cooked, 12 ozHot Pepper Sauce, 1 tsp brown rice 4 cups cooked1 tsp Italian Seasoning
1. Heat oil in a large, nonstick skillet over medium-high heat. Add onion & 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 occasionaly, about 5 minutes more.
4. Stir in rice; continue cooking until liquid is almost absorbed & rice is throroughly heated; about 2 minutes. Yields about 2 cups per serving.
Serving Size: Makes 4 2-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user KRISBURN.
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 occasionaly, about 5 minutes more.
4. Stir in rice; continue cooking until liquid is almost absorbed & rice is throroughly heated; about 2 minutes. Yields about 2 cups per serving.
Serving Size: Makes 4 2-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user KRISBURN.
Nutritional Info Amount Per Serving
- Calories: 484.8
- Total Fat: 6.6 g
- Cholesterol: 206.8 mg
- Sodium: 781.4 mg
- Total Carbs: 65.0 g
- Dietary Fiber: 6.9 g
- Protein: 41.5 g
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