Shrimp and chicken Jambalaya

Shrimp and chicken Jambalaya
Shrimp and chicken Jambalaya

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tsp olive oil

  • 1

    medium green pepper, chopped (1Cup)

  • 1

    lb uncooked boneless, skinless chiken breast, cut into bite-size piece

  • 29

    oz canned stewed tomatoes, undrained

  • 1

    8oz can dieced tomato with garlic

  • 12

    oz shrimp, peeled deveined

  • 1

    tsp italian seasoning, dried

  • 1

    tsp hot pepper sauce

  • 4

    cup(s) cooked brown rice

  • 1

    lime, squeeze juice into mixture

  • 1

    tomotoe, diced/ cubed

  • old bay spice season chicken/shrimp

  • 6

    cloves garlic, diced

  • Handful crushed red pepper flakes

  • Handful onion powder

  • Salt n pepper to taste.

Directions

Heat oil in a large nonstick skillet over medium-high heat. Onion powder 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. Cook rice according to directions. Stir in rice; continue cooking until liquid is almost absorbed and rice is thoroughly heated, about 2 minutes. Yields about 2 cups per serving.

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