Shrimp and Chicken Jambalaya

By sheilaolim

You get two heaping cups in a serving of this delicious Cajun specialty. It's a flavor-packed, filling meal any time of year.

WW Points Plus: 11

Ingredients

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

Preparation

Step 1

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.