Jambalaya
From her home in Topeka, Kansas, subscriber Betty May shares her recipe for quick-to-cook jambalaya. "Unlike some versions, this one doesn't have to simmer for hours," she notes. "Folks who like their food a bit spicy are sure to enjoy it. Jalapeno and cayenne pepper add some zip to the shrimp and chicken."
SERVINGS
|
6
|
CATEGORY
|
Lower Fat
|
METHOD
|
Stovetop - One-Dish
|
PREP |
5 min. |
COOK
|
30 min.
|
TOTAL
|
35 min.
|
INGREDIENTS
- 1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 1 large onion, chopped
- 3/4 cup chopped green pepper
- 1 celery rib, chopped
- 2 jalapeno peppers, seeded and finely chopped
- 2 garlic cloves, minced
- 1 tablespoon canola oil
- 2 cans (14-1/2 ounces each) diced tomatoes, undrained
- 1/2 cup water
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 to 1/4 teaspoon cayenne pepper
- 1 pound uncooked medium shrimp, peeled and deveined
- 2 cups cooked long grain rice
DIRECTIONS
In a large Dutch oven or saucepan, saute the chicken, onion, green pepper, celery, jalapenos and garlic in oil until chicken is no longer pink. Add the tomatoes, water, thyme, salt, pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add shrimp; simmer 6-8 minutes longer or until shrimp turn pink. Stir in rice. Yield: 6 servings.