CHICKEN & SHRIMP JAMBALAYA

CHICKEN & SHRIMP JAMBALAYA
Chicken & Shrimp Jambalaya
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 2 carrots, chopped
  • 1 each: red and green bell pepper, diced
  • 4 cloves garlic, minced
  • 8 ounces boneless, skinless chicken thighs, cut into 1-inch chunks
  • 1 tablespoon no salt added Cajun or Creole spice blend
  • 2 cups unsalted chicken broth or stock
  • 1 (8.8 ounce) pouch cooked brown rice, such as Uncle Ben’s brand
  • 8 ounces peeled and deveined large uncooked shrimp
  • 2 teaspoons hot pepper sauce
  • 1/4 cup chopped fresh parsley  

Heat oil in a large saucepan over medium heat. Add onion, carrots, bell peppers and garlic. Sauté 8 minutes. Stir in chicken and spice blend and continue to sauté 5 minutes.

Stir in chicken broth and bring to a simmer over high heat. Stir in rice, reduce heat and simmer 5 minutes.

  Stir in shrimp and hot sauce and simmer just until shrimp are opaque, about 6 minutes. Ladle into shallow bowls and garnish with parsley. Serve with additional hot pepper sauce if desired.

Makes 5 servings.

Nutrition Facts

per serving

Calories 260


  • Calories from fat:70g
  • Total fat:8g
  • Saturated fat:2g
  • Unsaturated fat:4g
  • Sodium:390mg
  • Carbohydrates:24g
  • Fiber:3g
  • Sugars:4g
  • Protein:20g
  • Iron:8%DV
  • Zinc:9%DV
  • B12:11%DV