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Shrimp and chicken Jambalaya

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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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