Shrimp & Chicken Jambalaya
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Shrimp & Chicken Jambalaya calories by ingredient
Number of Servings: 4
Ingredients
-
Olive Oil, 2 tsp
Onions, raw, 1 cup, chopped
Green Peppers (bell peppers), 1 cup, chopped
Chicken Breast, no skin, 10 ounces-cut into bite sized pieces
Stewed Tomatoes, 29 oz.
Shrimp, cooked, 12 oz
Hot Pepper Sauce, 1 tsp
brown rice 4 cups cooked
1 tsp Italian Seasoning
Directions
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.