Jambalaya

By Cookie67

Ingredients

• 2 tsp vegetable oil
• 1/4 pound skinless, boneless chicken breast, cut into bit-sized pieces
• 1/4 pound skinless, boneless chicken thighs, cut into bit-sized pieces
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1 cup chopped smoked turkey sausage (about 4 ounces)
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped celery
• 1 garlic clove, minced
• 1 1/2 cups uncooked long-grain white rice
• 2 1/4 cups fate-free, less-sodium chicken broth
• 2 tsp paprika
• 1/2 tsp dried thyme
• 1/4 tsp ground red pepper
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1/4 pound large shrimp, peeled, deveined and chopped
• 1/4 cup thinly sliced green onions

Details

Servings 6

Preparation

Step 1

1. Heat oil, in a large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan, and cook 5 minutes or until lightly browned, stirring occasionally. Remove chicken from pan, cover and keep warm. Add sausage to pan; cook 5 minutes or until lightly browned, stirring occasionally. Add 1 cup onion, bell pepper, celery, and garlic, cover, reduce heat to low, and cook 12 minutes or until vegetables are tender, stirring occasionally.

2. Stir in rice; cook 2 minutes, stirring constantly. Add broth, paprika, thyme, and red pepper; bring to a boil. Cover, reduce heat and simmer 15 minutes. Add chicken and tomatoes; cook uncovered, 10 minutes or until liquid is absorbed. Stir in shrimp cover and cook 5 minutes or until shrimp are done. Remove from heat, and let stand 5 minutes. Fluff with a fork and sprinkle with green onions.