Non-Spicy Chicken and Shrimp Jambalaya

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 192.2
  • Total Fat: 5.1 g
  • Cholesterol: 131.7 mg
  • Sodium: 651.7 mg
  • Total Carbs: 13.3 g
  • Dietary Fiber: 1.7 g
  • Protein: 22.2 g

View full nutritional breakdown of Non-Spicy Chicken and Shrimp Jambalaya calories by ingredient
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Non-Spicy Version of Jamalaya, for those of you who aren't into spice, like me! Non-Spicy Version of Jamalaya, for those of you who aren't into spice, like me!
Number of Servings: 12


    1.5 lbs. boneless, skinless, chicken breasts
    1 tsp. salt
    2 Tbsp. extra virgin olive oil
    1/8 tsp. black pepper
    2 large yellow onions, chopped
    1 medium green bell pepper, chopped
    1 cup of chopped celery
    6 cloves of garlic, diced
    1 can of no salt added, diced tomatoes, juice separated from tomatoes
    3 cups of fat free, low sodium chicken broth
    8 oz. Jennie-O turkey ham, chopped
    2 Tbsp. cilantro
    1 cup green onion, chopped
    3 lbs. medium sized, raw shrimp
    2 cups brown rice, uncooked


Sprinkle chicken cubes with salt and pepper. Add the oil to a large pot or Dutch oven over medium heat. Cook the chicken, stirring until brown on all sides, about 8-10 minutes. Remove chicken to a bowl. Add ham to pot and saute for about 5 minutes. Add to the chicken in bowl.

Add onions, green pepper, celery and garlic to pot and saute for about 5 minutes. Continually scrape the bottom of the pot to incorporate any browned bits back into the mixture. The bits have lots of hidden flavor inside. Add chicken and ham to pot, reduce heat to low, and cokk for 25 minutes, stirring occasionally. Add chicken broth and reserved tomato juice to pot, cover and simmer for 45 minutes.

Mash cooked garlic against side of pot and stir into mixture. Add tomatoes, cilantro, green onion, and shrimp. Taste to determine if you like the seasoning or not.

Add rice. Cover the pot, bring to a boil, lower the heat, and simmer, covered for 25-30 minutes.

Number of Servings: 12

Recipe submitted by SparkPeople user SMBURKHART.

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