RECIPES: Shrimp & Chicken Jambalaya

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Shrimp & Chicken Jambalaya

  • 2 tsp olive oil
  • 1 medium uncooked onion(s), sweet, chopped (about 1 cup)
  • 1 medium green pepper(s), chopped (about 1 cup)
  • 8 oz uncooked boneless skinless chicken breast(s), cut into bite-size pieces
  • 29 oz canned stewed tomatoes, undrained
  • 12 oz uncooked shrimp, peeled and deveined
  • 1 tsp Italian seasoning, dried
  • 1 tsp hot pepper sauce
  •  4 cup(s) cooked brown rice

Heat oil in a large nonstick skillet over medium-high heat. Add onion and pepper; cook, stirring, until crisp-tender, about 5 minutes. Stir in chicken; cook, stirring, until chicken is no longer pink, about 5 minutes. Stir in remaining ingredients, except rice; bring to a boil. Reduce heat; simmer, stirring occasionally, until shrimp are cooked through, about 5 minutes. Stir in rice; continue cooking until liquid is almost absorbed and rice is thoroughly heated, about 2 minutes. Yields about 2 cups per serving.

Note: This recipe also tastes great if you use lean pork tenderloin strips instead of chicken. And go ahead and toss some red beans into the cooked rice.  

Recipe from Weight Watchers

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