Peppered Chicken and Shrimp Jambalaya
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 262.7
- Total Fat: 4.8 g
- Cholesterol: 131.6 mg
- Sodium: 671.1 mg
- Total Carbs: 31.7 g
- Dietary Fiber: 3.6 g
- Protein: 33.0 g
View full nutritional breakdown of Peppered Chicken and Shrimp Jambalaya calories by ingredient
Number of Servings: 6
Ingredients
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Chicken Breast, no skin, 2 breast, bone and skin removed
Louis Rich Turkey Smoked Sausage, 2 serving
Green Peppers (bell peppers), 0.5 cup, chopped
Onions, raw, .5 cup, chopped
Uncle Ben's Instant Whole Grain Brown Rice, 2 cup
Pepper, black, 1 tbsp
*College Inn Chicken Broth - 99% Fat Free, 2 cup
Del Monte Diced Tomatoes, No Salt Added, 2 cup
Shrimp, cooked, 8 oz
Water, tap, 1 cup (8 fl oz)
Pepper, red or cayenne, 1 tbsp
Directions
1. Heat oil in a large Dutch overn over medium heat. Add chicken, turkey sausage, onion, and peppers (finely chopped); saute 5 minutes.
2. Add rice; saute 2 minutes, stirring constantly. Add spices. Add water, broth, and tomatos (not drained)- bring to a boil over meduim heat. Cover, reduce heat and simmer 15 minutes.
3. Add shrimp; cover and coover 5 minutes.
Makes 6 2-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user ELLSIE1.
2. Add rice; saute 2 minutes, stirring constantly. Add spices. Add water, broth, and tomatos (not drained)- bring to a boil over meduim heat. Cover, reduce heat and simmer 15 minutes.
3. Add shrimp; cover and coover 5 minutes.
Makes 6 2-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user ELLSIE1.
Member Ratings For This Recipe
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DHIPPENSTEEL
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TRYNAGAIN194
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SULIAH
I now make this recipe at least once a month... It's phenomenal, pretty quick (as long as you cut everything up in advance) and does great for lunches at work the next day! A day later the flavors have a chance to meld and it's even better! I do cut back on the pepper a little for the kids though. - 1/20/11
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LIFES2REAL
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REDFILLY