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Peppered Chicken-and-Shrimp Jambalaya

Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir
Yield 6 servings (serving size: 2 cups)
You can streamline the preparation of this dish when you have canned diced tomatoes and chicken broth on hand.

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

Nutrition 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

How to Make It

  1. 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.