Shrimp, Chicken And Bean Stew Recipe

Name: Shrimp, Chicken And Bean Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup long-grain rice; 16 ounces whole onion or 14 ounces ready-cut onion (3 1/2 cups); 2 teaspoons canola oil; 2 large ribs celery or 7 ounces ready-cut celery (1 cup); 2 cloves garlic; 16 ounces whole green peppers or 14 ounces ready-cut green peppers (4 cups); 1 small dried hot red pepper; 1 28-ounce can no-salt-added crushed tomatoes; 2 cups no-salt-added vegetable or chicken stock or broth; 1 1/2 teaspoons dried thyme; 1 1/2 teaspoons dried oregano; Freshly ground black pepper to taste; 1 15-ounce can low-sodium kidney beans; 6 ounces jumbo shrimp in the shell; 8 ounces skinless, boneless chicken breasts; 1/4 teaspoon salt (optional)

Servings: persons

1 cup long-grain rice
16 ounces whole onion or 14 ounces ready-cut onion (3 1/2 cups)
2 teaspoons canola oil
2 large ribs celery or 7 ounces ready-cut celery (1 cup)
2 cloves garlic
16 ounces whole green peppers or 14 ounces ready-cut green peppers (4 cups)
1 small dried hot red pepper
1 28-ounce can no-salt-added crushed tomatoes
2 cups no-salt-added vegetable or chicken stock or broth
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried oregano
Freshly ground black pepper to taste
1 15-ounce can low-sodium kidney beans
6 ounces jumbo shrimp in the shell
8 ounces skinless, boneless chicken breasts
1/4 teaspoon salt (optional)

1
Bring rice and 2 cups of water to boil in a heavy-bottom pot.
2
Cover and simmer, cooking a total of 17 minutes.
3
Chop whole onion and saute in hot oil in a nonstick pot over medium-high heat.
4
Wash, trim and chop whole celery.
5
Mince garlic and add both to onion.
6
Wash, trim seed and chop green pepper and add to onion.
7
Chop hot pepper and add; cook these a total of 10 minutes.
8
Add the tomatoes, stock, thyme, oregano and black pepper.
9
Bring to a boil.
10
Drain and rinse beans thoroughly.
11
Shell shrimp and cut in halves or thirds, depending on size of shrimp.
12
Dice the chicken and add, with shrimp and beans, to the stew.
13
Continue cooking about 3 minutes, just until shrimp and chicken are cooked.
14
Stir in cooked rice.
15
Season with pepper and salt.
16
Serve with corn muffins, if desired.

661

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 cup long-grain rice, 16 ounces whole onion or 14 ounces ready-cut onion (3 1/2 cups), 2 teaspoons canola oil, 2 large ribs celery or 7 ounces ready-cut celery (1 cup), and more.

Yes, Shrimp, Chicken And Bean Stew 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.

That's it — enjoy your meal!

Shrimp, Chicken And Bean Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions