Monday, 25 November 2013

Chicken and Shrimp Jambalaya


  • 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:

  1. Heat a large skillet over high heat. Add oil.
  2. Add chicken and cook 4 minutes, stirring occasionally. Place chicken in an electric slow cooker.
  3. Add onion, bell pepper, celery, and garlic to pan and sauté 4 minutes or until tender.
  4. 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
  5. Cook rice according to package directions.
  6. Add cooked rice and remaining ingredients except parsley garnish to slow cooker. Cover and cook on HIGH 15 minutes or until shrimp are done.
  7. Garnish with parsley leaves, if desired.

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