Peppered Chicken-and-Shrimp Jambalaya

Peppered Chicken-and-Shrimp Jambalaya Recipe
Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir
You can streamline the preparation of this dish when you have canned diced tomatoes and chicken broth on hand.

Yield:

6 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 374
Caloriesfromfat 16 %
Fat 6.6 g
Satfat 2 g
Monofat 2.8 g
Polyfat 1.3 g
Protein 26 g
Carbohydrate 51.3 g
Fiber 3 g
Cholesterol 65 mg
Iron 7.9 mg
Sodium 919 mg
Calcium 95 mg

Ingredients

1 tablespoon olive oil
1/2 pound skinned, boned chicken breasts, diced
6 ounces turkey kielbasa, halved lengthwise and sliced (about 1 1/2 cups)
1 1/2 cups finely chopped onion
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/2 cup diced yellow bell pepper
1 1/2 cups uncooked long-grain rice
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 teaspoon ground red pepper
1 cup water
2 (16-ounce) cans fat-free, less-sodium chicken broth
2 (14.5-ounce) cans diced tomatoes, undrained
1/2 pound medium shrimp, peeled and deveined
1/2 teaspoon hot sauce
1/4 cup chopped fresh parsley

Preparation

Heat oil in a large Dutch oven over medium heat. Add chicken, kielbasa, onion, and bell peppers; sauté 5 minutes or until vegetables are tender, stirring frequently. Add rice; sauté 2 minutes, stirring constantly. Add thyme, black pepper, and red pepper; sauté 1 minute. Add water, broth, and tomatoes; bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer 15 minutes. Add shrimp and hot sauce; cover and cook 5 minutes or until shrimp are done. Remove from heat; stir in parsley.

Note:

Elizabeth Taliaferro,

January 1999
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