Lil Bit of Everything Jambalaya
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Roasting Chicken, 2.00 cup, chopped or dicedChicken Broth, 1.75 cup (8 fl oz)Celery, raw, 3.00 stalk, medium Garlic, 1.00 tspOnions, raw, 1.00 medium (2-1/2" dia)Tomato Sauce, 1.00 cupPeppers, sweet, red, fresh, 0.50 large Shrimp, raw, 4.00 ozBrown Rice, medium grain, 1.50 cupHillshire farm Lite Smoked Sausage, 8.00 ozDiced Tomatoes, No Salt Added, 1.75 cupTony Chachere's Famous Creole Seasoning, Bouquet garnisPepper
Place brown rice in a microwave safe bowl, along with chicken broth and diced tomatoes (I prefer Kitchen Basics broth and fire-roasted tomatoes ).
Cover bowl with a loose-fitting lid, or with cling wrap, secured with a rubber band, and punctured. Microwave on high for 20 minutes, or until liquids are absorbed, and rice is partially cooked.
While rice is cooking, cut sausage into slices, and then quarter the slices. Dice the bell pepper, celery, and onion. I use red pepper, but any color bell pepper will do. Using red onion adds a little color as well.
Cut chicken into small pieces. You can use raw chicken, rather than leftover, if that's what you have.
Spray a large pot or deep pan with oil, or drizzle a little olive oil. Turn on heat to medium. Toss in sausage, and cook until it renders some juice. You can use turkey smoked sausage if you prefer.
Then add celery, onion, and pepper. Cook until softened. If they start to stick, add a little water or broth.
Fold in rice and tomato mixture, and add chicken and tomato sauce. Mixture should be slightly soupy. If necessary, add more sauce, broth, or water.
Add creole seasoning, herbs, and pepper. Creole seasoning is generally pretty salty. So salt probably won't be necessary.
Turn down heat to medium-low, cover, and cook until rice is nearly cooked, adding more liquid as necessary -- approximately 20 minutes.
Add shrimp and cook until they turn orange. They can also be seasoned and cooked separately in another pan, if your family doesn't care for shrimp.
When the rice and shrimp are cooked, serve it up, and add a little Tabasco, if you like.
Number of Servings: 6
Recipe submitted by SparkPeople user GRRLSCOUT224.
Cover bowl with a loose-fitting lid, or with cling wrap, secured with a rubber band, and punctured. Microwave on high for 20 minutes, or until liquids are absorbed, and rice is partially cooked.
While rice is cooking, cut sausage into slices, and then quarter the slices. Dice the bell pepper, celery, and onion. I use red pepper, but any color bell pepper will do. Using red onion adds a little color as well.
Cut chicken into small pieces. You can use raw chicken, rather than leftover, if that's what you have.
Spray a large pot or deep pan with oil, or drizzle a little olive oil. Turn on heat to medium. Toss in sausage, and cook until it renders some juice. You can use turkey smoked sausage if you prefer.
Then add celery, onion, and pepper. Cook until softened. If they start to stick, add a little water or broth.
Fold in rice and tomato mixture, and add chicken and tomato sauce. Mixture should be slightly soupy. If necessary, add more sauce, broth, or water.
Add creole seasoning, herbs, and pepper. Creole seasoning is generally pretty salty. So salt probably won't be necessary.
Turn down heat to medium-low, cover, and cook until rice is nearly cooked, adding more liquid as necessary -- approximately 20 minutes.
Add shrimp and cook until they turn orange. They can also be seasoned and cooked separately in another pan, if your family doesn't care for shrimp.
When the rice and shrimp are cooked, serve it up, and add a little Tabasco, if you like.
Number of Servings: 6
Recipe submitted by SparkPeople user GRRLSCOUT224.
Nutritional Info Amount Per Serving
- Calories: 285.8
- Total Fat: 8.9 g
- Cholesterol: 87.8 mg
- Sodium: 1,262.2 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 3.7 g
- Protein: 28.6 g
Member Reviews