Peppered Chicken-and-Shrimp Jambalaya

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

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Nutritional Information

Amount per serving
  • Calories: 374
  • Calories from fat: 16%
  • Fat: 6.6g
  • Saturated fat: 2g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 1.3g
  • Protein: 26g
  • Carbohydrate: 51.3g
  • Fiber: 3g
  • Cholesterol: 65mg
  • Iron: 7.9mg
  • Sodium: 919mg
  • Calcium: 95mg

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

  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.
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