Saturday, January 30, 2010

Chicken and Shrimp Jambalaya

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.

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