Chicken And Shrimp Jambalaya Recipe

Name: Chicken And Shrimp Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. reduced calorie margarine; 1 lb. chicken breasts, skinned and cut in 2-inch pieces; 1 medium onion, chopped; 1 medium green pepper, cut in 1/2-inch pieces; 1 large clove garlic, crushed or 1 tsp. garlic powder; 1 c. uncooked rice; 1 (16 oz.) can whole tomatoes; 1 (14 oz.) can chicken broth; 1/4 c. chopped parsley; 1 tsp. basil; 1 tsp. hot red pepper sauce; 1/2 lb. large shrimp; 1 c. frozen peas

Servings: persons

2 Tbsp. reduced calorie margarine
1 lb. chicken breasts, skinned and cut in 2-inch pieces
1 medium onion, chopped
1 medium green pepper, cut in 1/2-inch pieces
1 large clove garlic, crushed or 1 tsp. garlic powder
1 c. uncooked rice
1 (16 oz.) can whole tomatoes
1 (14 oz.) can chicken broth
1/4 c. chopped parsley
1 tsp. basil
1 tsp. hot red pepper sauce
1/2 lb. large shrimp
1 c. frozen peas

1
In large skillet over medium heat, melt margarine.
2
Add chicken, onion, pepper and garlic.
3
Saute 5 minutes.
4
Add rice; cook 3 minutes, stirring often.
5
Add tomatoes and their liquid, chicken broth, parsley, basil and pepper sauce.
6
Bring to a boil. Simmer, covered, 15 minutes.
7
Add shrimp and peas.
8
Simmer, covered, 3 minutes until shrimp are cooked and chicken is tender. Makes 6 servings.

611

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 Tbsp. reduced calorie margarine, 1 lb. chicken breasts, skinned and cut in 2-inch pieces, 1 medium onion, chopped, 1 medium green pepper, cut in 1/2-inch pieces, and more.

Yes, Chicken And Shrimp Jambalaya falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken And Shrimp Jambalaya

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