Peppered Chicken-and-Shrimp Jambalaya |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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You can streamline the preparation of this dish when you have canned diced tomatoes and chicken broth on hand. Ingredients:
1 tablespoon olive oil |
1/2 pound skinned, boned chicken breasts, diced |
6 ounces turkey kielbasa, halved lengthwise and sliced (about 1 1/2 cups) |
1 1/2 cups finely chopped onion |
1/2 cup diced red bell pepper |
1/2 cup diced green bell pepper |
1/2 cup diced yellow bell pepper |
1 1/2 cups uncooked long-grain rice |
1/2 teaspoon dried thyme |
1/2 teaspoon black pepper |
1/4 teaspoon ground red pepper |
1 cup water |
2 (16-ounce) cans fat-free, less-sodium chicken broth |
2 (14.5-ounce) cans diced tomatoes, undrained |
1/2 pound medium shrimp, peeled and deveined |
1/2 teaspoon hot sauce |
1/4 cup chopped fresh parsley |
Directions:
1. Heat oil in a large Dutch oven over medium heat. Add chicken, kielbasa, onion, and bell peppers; sauté 5 minutes or until vegetables are tender, stirring frequently. Add rice; sauté 2 minutes, stirring constantly. Add thyme, black pepper, and red pepper; sauté 1 minute. Add water, broth, and tomatoes; bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer 15 minutes. Add shrimp and hot sauce; cover and cook 5 minutes or until shrimp are done. Remove from heat; stir in parsley.
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