I have always been a big fan of Jambalaya but had never tried cooking it myself. I found a recipe off one of my favorite blogging sites, Stephanie Cooks. We have the exact same type of tastes and I try her recipes often. This was a another good one. It was simple to prepare, cook, very healthy, and tasted great. I will in the future try other types of jamabalya recipes that also incorporate Andouille sausage, but this was definitely a great recipe to start my jambalaya journey.
Source: Stephanie Cooks, adapted from Weight Watchers Online
2 tsp olive oil
1 medium sweet onion, chopped
1 medium green pepper, chopped
8 ounces uncooked boneless chicken breasts, cut into bite sized pieces
2 14 ounce cans of diced tomatoes with garlic, undrained
12 ounces peeled and deveined shrimp
1 tsp Italian seasoning
1 tsp hot pepper sauce
4 cups cooked brown rice
Salt & pepper
Add the oil to a large non-stick skillet. Add the onions and peppers, heat for about 5 minutes.
Add the chicken. Season with salt and pepper. Cook for about 5 minutes or until the chicken is no longer pink.
Add the shrimp, cook about 2 minutes. Add the tomatoes and italian seasoning, bring to a boil. Reduce heat and stir. Cook the mixture for 5 minutes or until shrimp are cooked through.
Stir in the rice and hot sauce. Continue cooking until most of the liquid is absorbed, about 2 minutes.