Chicken and Shrimp Jambalaya
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Chicken and Shrimp Jambalaya calories by ingredient
Introduction
An Awesome One Dish Meal! An Awesome One Dish Meal!Number of Servings: 8
Ingredients
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2 Tbsp olive oil
2 cloves garlic, minced
1 cup bell pepper, chopped
1 cup celery, chopped
1 medium onion, chopped
1 lb boneless skinless chicken breast, cut into bite size pieces
1 can no salt added diced tomatoes
1 cup frozen okra sliced (unbreaded)
1 can reduced sodium chicken stock
1 cup reduced sodium v8
2 tsp creole seasoning
1 tsp Tabasco sauce
2 cups brown minute rice
1 lb peeled deveined shrimp, tails removed
**You can also add 1 cup sliced smoked sausage, this will increase to 10 servings.
Directions
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.
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