Shrimp and Chicken Jambalaya

This Cajun dish also tastes great if you use lean pork tenderloin strips instead of chicken. And go ahead and toss some red beans into the cooked rice.

Ingredients

2 tsp olive oil
1 medium onion(s), sweet, chopped (about 1 cup)
1 medium green pepper, chopped (about 1 cup)

29 oz canned stewed tomatoes, undrained
1 tsp italian seasoning, dried
1 tsp hot pepper sauce
4 cup cooked brown rice
12 oz shrimp, frozen ready-to-eat/cooked, thawed and drained
8 oz chicken breast, uncooked, boneless, skinless, cut into bite-size pieces

Directions

Heat oil in large nonstick skillet over medium-high heat. Add onion and pepper; cook, stirring, until crisp-tender, about 5 minutes.

Stir in chicken; cook until chicken is no longer pink, about 5 minutes.

Stir in remaining ingredients, except rice; bring to a boil. Reduce heat; simmer, stirring occasionally, about 5 minutes more.

Stir in rice; continue cooking until liquid is almost absorbed and rice is thoroughly heated, about 2 minutes. Yields about 2 cups per serving.

POINTS Value: 9
Servings: 4

Preparation Time: 20 min

Cooking Time: 20 min