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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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I took a Jambalaya recipe and updated it to be more waistline-friendly. I traded red bell pepper for the traditional green because I like it better. Original recipe was Chicken, Shrimp and Andouille Jambalaya. Ingredients:
cooking spray |
1 tablespoon extra virgin olive oil |
3/4 lb boneless skinless chicken thighs, cut into 3/4 inch pieces |
1/2 teaspoon cajun seasoning |
14 ounces turkey kielbasa, sliced 1/4 thick (i use jennie-o brand) |
1 medium yellow onion, diced |
1 jalapeno, minced (optional to make up for lack of spice in the sausage) |
2 stalks celery, diced |
1 medium red bell pepper, diced |
1/4 teaspoon black pepper |
1/2 teaspoon thyme |
1/4 teaspoon oregano |
1/4 teaspoon paprika |
1/2 teaspoon salt |
1/4-1/2 teaspoon cayenne pepper, to taste |
1 1/2 cups long grain white rice |
1 (14 ounce) can diced tomatoes |
2 cups chicken stock |
12 ounces medium shrimp, peeled and deveined with tails |
2 teaspoons fresh parsley, minced |
3 green onions, finely diced |
Directions:
1. Preheat oven to 350 degrees F.
2. Coat a saute pan with cooking spray and add olive oil over medium high heat.
3. Season chicken with cajun seasoning, the brown in the hot pan and set aside.
4. Add turkey kielbasa, onion, celery, peppers, thyme, oregano, paprika, salt, and cayenne to the pan, and cook until onions are translucent.
5. Add rice, tomatoes, and broth and bring to a boil.
6. Pour mixture into a baking dish and top with the chicken, cover with foil and bake for 40-45 minutes until chicken is done and rice is cooked.
7. Stir in shrimp, parsley and onions, recover and cook 5-8 more minutes until shrimp are done.
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