Bayou Chicken and Shrimp Jambalaya

By japaulson

2 tbsp. butter, 1 lb. boneless skinless chicken breasts, 4 cloves garlic, 3 green onions, 1 large onion, 3 cups chicken stock or reduced-sodium broth, 1½ cups Raleys Long Grain Rice, 1 (14½ -oz.) can fire-roasted diced tomatoes, 2 tsp. Cajun seasoning, dried thyme leaves, oregano leaves, Tabasco Sauce, 1 cup diced red and green bell pepper, raw shrimp, Salt and pepper

Ingredients

• 2 tbsp. butter
• 1 lb. boneless, skinless chicken breasts, cut into bite-
• size pieces
• 4 cloves garlic, minced
• 3 green onions, sliced
• 1 large onion, chopped
• 3 cups chicken stock or reduced-sodium broth
• 11/2 cups Raleys Long Grain Rice
• 1 (141/2 -oz.) can fire-roasted diced
• tomatoes
• 2 tsp. Cajun seasoning
• 1 tsp. each: dried thyme leaves, oregano leaves and
• Tabasco Sauce
• 1 cup diced red and green bell pepper
• 1 lb. small or medium peeled and
• deveined raw shrimp
• Salt and pepper to taste

Details

Servings 6

Preparation

Step 1

Prep time: 15 minutes, Cook time: 45 minutes Melt butter in a large stockpot. Add chicken; cook over medium-high heat for 5 minutes, stirring frequently. Add garlic, green onions and chopped onions; cook for 10 minutes more or until vegetables are lightly browned. Add stock, rice, tomatoes and seasonings and bring to a boil. Reduce heat and simmer, covered, for 20 minutes; remove from heat and let stand for 5 minutes. Stir in bell pepper and tuck shrimp into rice; cover and cook for 5 minutes more or until shrimp are pink. Season to taste with salt, pepper and additional Tabasco Sauce, if you like.