Peppered Chicken-and-Shrimp Jambalaya

Peppered Chicken-and-Shrimp Jambalaya
Photo by Becky Luigart-Stayner

Ingredients

  • 2 (14.5-ounce) cans diced tomatoes, undrained
  • 1 tablespoon olive oil
  • ½ pound skinned, boned chicken breasts, diced
  • 1 cup water
  • 2 (16-ounce) cans fat-free, less-sodium chicken broth
  • ½ pound medium shrimp, peeled and deveined
  • ½ teaspoon black pepper
  • + 10 more ingredients
    • ¼ teaspoon ground red pepper
    • 1 ½ cups finely chopped onion
    • ½ cup diced red bell pepper
    • ¼ cup chopped fresh parsley
    • ½ cup diced yellow bell pepper
    • ½ teaspoon hot sauce
    • ½ teaspoon dried thyme
    • ½ cup diced green bell pepper
    • 6 ounces turkey kielbasa, halved lengthwise and sliced (about 1 1/2 cups)
    • 1 ½ cups uncooked long-grain rice

Heat oil in a large Dutch oven over medium heat. Add chicken, kielbasa, onion, and bell peppers; sauté 5 minutes or until vegetables are tender, stirring frequently. Add rice; sauté 2 minutes, stirring constantly. Add thyme, black pepper, and red pepper; sauté 1 minute. Add water, broth, and toma...

View full recipe at My Recipes

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