Chicken, Shrimp and Sasauge No-Rice Jambalaya

Name: Chicken, Shrimp and Sasauge No-Rice Jambalaya Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8
Ingredients: 1 lb. raw shrimp; 3 halve chicken breasts boneless; 4 links sausage sliced (I used beef in this one); 3 cups chicken broth; 1 28 oz. can crushed tomatoes (I used organic fire roasted); 3 garlic cloves minced; 1 medium onion chopped; 1 green bell pepper diced; 1 jalapeno pepper chopped fine; 2 tsp paprika; 1 tsp dried basil; 1/2 tsp course ground pepper; 1/2 tsp thyme (I eyeballed it); cayenne pepper to taste ( I used a few sprinkles and it was not to spicy for my 7 yr old.); Hot pepper sauce (optional); 1 tbsp EVOO

(1)

Minutes to Prepare: 20
Minutes to Cook: 45

Number of Servings: 8

Ingredients

1 lb. raw shrimp3 halve chicken breasts boneless4 links sausage sliced (I used beef in this one)3 cups chicken broth1 28 oz. can crushed tomatoes (I used organic fire roasted)3 garlic cloves minced1 medium onion chopped1 green bell pepper diced1 jalapeno pepper chopped fine2 tsp paprika1 tsp dried basil1/2 tsp course ground pepper1/2 tsp thyme (I eyeballed it)cayenne pepper to taste ( I used a few sprinkles and it was not to spicy for my 7 yr old.)Hot pepper sauce (optional)1 tbsp EVOO

Directions

Heat EVOO in a dutch oven and saute chopped onions and bell pepper. Let cook for a few minutes until soft and add jalapeno. Add chicken cut in to bite sized pieces and garlic to dutch oven and cook until no longer pink. Add everything else except shrimp and hot sauce. Let simmer for 20-25 miuntes. Add shrimp and cook for about 3 minutes or until shrimp turns pink. Serve with hot pepper sauce.

Number of Servings: 8

Recipe submitted by SparkPeople user CRUZ2010.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 282.1
Total Fat: 13.4 g
Cholesterol: 131.5 mg
Sodium: 768.1 mg
Total Carbs: 11.7 g
Dietary Fiber: 2.4 g
Protein: 29.0 g

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Member Reviews

CUTIGER12000
Solid. Will try with turkey kielbasa and 1 package of frozen okra next time - 1/3/16