Chicken and Shrimp Jambalaya
Ingredients:
- 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
- 1 pound medium shrimp, peeled and deveined
- 3/4 pound skinless, boneless chicken thighs, cut into 1-inch pieces
- 4 ounces turkey kielbasa, halved and cut into 1/4-inch-thick slices
- 2 bags boil-in-bag long-grain rice
- 2 garlic cloves, minced
- 2 cans diced tomatoes with onion and green peppers, undrained
- 1 can fat-free, lower-sodium chicken broth
- 2 cups chopped onion
- 1 cup chopped green bell pepper
- 1 cup chopped celery
- 2 tbsps chopped fresh flat-leaf parsley
- 2 tsps salt-free Cajun seasoning
- 1 tbsp hot sauce
- 1 tbsp canola oil
- 1/2 tsp dried thyme
- 1/4 tsp Spanish smoked paprika (optional)
- Fresh parsley leaves (optional)
How To Make Chicken and Shrimp Jambalaya:
- Heat a large skillet over high heat. Add oil.
- Add chicken and cook 4 minutes, stirring occasionally. Place chicken in an electric slow cooker.
- Add onion, bell pepper, celery, and garlic to pan and sauté 4 minutes or until tender.
- Add onion mixture, turkey kielbasa, Cajun seasoning, dried thyme,
smoked paprika, 2 cans diced tomatoes with onion and green peppers, and
chicken broth into slow cooker. Cover and cook on LOW for 5 hours
- Cook rice according to package directions.
- Add cooked rice and remaining ingredients except parsley garnish to
slow cooker. Cover and cook on HIGH 15 minutes or until shrimp are done.
- Garnish with parsley leaves, if desired.
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