Jambalaya – Lisa N.

2 teaspoons vegetable oil
1/4 lb. Skinless, boneless chicken breast, cut into bite-sized pieces
1/4 lb. Skinless, boneless chicken thighs, cut into bite-sized pieces
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup chopped smoked turkey sausage (4 oz.)
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 garlic clove, minced
1 1/2 cups uncooked long-grain white rice
2 3/4 cups fat-free, less-sodium chicken broth
2 teaspoons paprika
1/2 teaspoon dried thyme
1/4 teaspoon ground red pepper
1 (14.5oz) can diced tomatoes, undrained
1/4 lb. Large shrimp, peeled, deveined & chopped
1/4 cup thinly sliced green onions

1. Heat oil in a large skillet over medium-high heat. Sprinkle chicken with salt & pepper and add to pan; cook 5 minutes or until lightly browned, stirring occasionally. Remove chicken, cover and keep warm. Add sausage to pan, cook 5 minutes or until lightly browned, stirring occasionally. Add 1 cup onion, bell pepper, celery & garlic; cover, reduce heat to low, and cook 12 minutes or until vegetables are tender, stirring occasionally.

2. Stir in rice; cook 2 minutes, stirring constantly. Add broth, paprika, thyme and red pepper; bring to a boil. Cover, reduce heat, & simmer for 15 minutes. Add chicken & tomatoes; cook, uncovered, 10 minutes or until liquid is absorbed. Stir in shrimp; cover & cook 5 minutes or until shrimp are done. Remove from heat, and let stand 5 minutes. Fluff with a fork. Sprinkle with green onions. Great for a crowd – serve with hot sauce.

Serves 6 – I’ve often doubled it because it holds and reheats well.

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