Chicken & shrimp jambalaya
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 267.8
- Total Fat: 6.5 g
- Cholesterol: 86.8 mg
- Sodium: 494.3 mg
- Total Carbs: 30.6 g
- Dietary Fiber: 4.4 g
- Protein: 23.2 g
View full nutritional breakdown of Chicken & shrimp jambalaya calories by ingredient
Introduction
Spicy and flavorful like jambalaya, but quick and healthy, too. Spicy and flavorful like jambalaya, but quick and healthy, too.Number of Servings: 4
Ingredients
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2 links spicy chicken sausage (I used Trader Joe's Spicy Italian Chicken Sausage)
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced bell pepper
1 tsp olive oil
1/8-1/4 tsp. salt (to taste)
1/8-1/4 tsp. ground black pepper (to taste)
1/8-1/4 tsp. red cayenne pepper (to taste)
4 oz. cooked chicken breast, chopped or shredded
16 large shrimp (I used frozen cooked shrimp)
1 15-oz. can diced tomatoes, no salt added
1/2 c. corn kernels (I used frozen)
1 bay leaf
1 cup cooked brown rice (I used sprouted brown rice)
Directions
Heat olive oil in a skillet, medium to med-high heat. Slice chicken sausages and saute in olive oil with onion, celery, and bell pepper. Season with salt, pepper, and cayenne while cooking.
When onions are translucent, add chicken breast meat, shrimp, tomatoes, corn, and bay leaf. Stir to combine and heat, stirring occasionally, until mixture starts to thicken (10-15 minutes). Stir in cooked brown rice and simmer another 5 minutes to let rice absorb liquid.
Makes 4 servings, between 1 and 1-1/2 cups each.
Number of Servings: 4
Recipe submitted by SparkPeople user MY_AGREEMENT.
When onions are translucent, add chicken breast meat, shrimp, tomatoes, corn, and bay leaf. Stir to combine and heat, stirring occasionally, until mixture starts to thicken (10-15 minutes). Stir in cooked brown rice and simmer another 5 minutes to let rice absorb liquid.
Makes 4 servings, between 1 and 1-1/2 cups each.
Number of Servings: 4
Recipe submitted by SparkPeople user MY_AGREEMENT.