Chicken and Shrimp Jambalaya
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 Tbsp olive oil2 cloves garlic, minced1 cup bell pepper, chopped 1 cup celery, chopped1 medium onion, chopped1 lb boneless skinless chicken breast, cut into bite size pieces1 can no salt added diced tomatoes1 cup frozen okra sliced (unbreaded)1 can reduced sodium chicken stock1 cup reduced sodium v82 tsp creole seasoning1 tsp Tabasco sauce2 cups brown minute rice1 lb peeled deveined shrimp, tails removed**You can also add 1 cup sliced smoked sausage, this will increase to 10 servings.
Add oil to large skillet, add garlic cook on med hi for 5 seconds. Add onion, celery, and bell pepper cook for 2-3 min. Add chicken, cook for 2-3 min or until start to brown.
Lower heat to simmer. Stir in tomatoes (with juice), okra, V8, chicken stock, creole seasoning, & Tabasco. Cook until veggies are tender & chicken no longer pink in center, about 15 min. Add rice cook an additional 5 min.
Remove from heat add shrimp. Let stand about 2-3 min or until shrimp are pink.
**For those brave of heart increase Tabasco to make it spicier. If you add too much, just add a little more v8 to cool it back down.
Number of Servings: 8
Recipe submitted by SparkPeople user MOM2_JOHN_JACK.
Lower heat to simmer. Stir in tomatoes (with juice), okra, V8, chicken stock, creole seasoning, & Tabasco. Cook until veggies are tender & chicken no longer pink in center, about 15 min. Add rice cook an additional 5 min.
Remove from heat add shrimp. Let stand about 2-3 min or until shrimp are pink.
**For those brave of heart increase Tabasco to make it spicier. If you add too much, just add a little more v8 to cool it back down.
Number of Servings: 8
Recipe submitted by SparkPeople user MOM2_JOHN_JACK.
Nutritional Info Amount Per Serving
- Calories: 269.7
- Total Fat: 5.9 g
- Cholesterol: 119.1 mg
- Sodium: 614.4 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 2.4 g
- Protein: 28.4 g
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