Shrimp and chicken Jambalaya
By annr
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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.
Details
Preparation
Step 1
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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