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Spicy Jambalaya Recipe

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In Eufaula, Alabama, Amy Chop uses just the right amount of seasonings to spice up this memorable main dish. It's loaded with zesty sausage, tender chicken and tasty shrimp, too.

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Spicy Jambalaya Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

15 15 30

Ingredients

1 package (5.9 ounces) instant chicken-flavored rice and sauce mix
1/2 pound boneless skinless chicken breasts, cubed
1/4 pound Johnsonville® Ground Sausage
2 garlic cloves, minced
1 medium green pepper, chopped
2 tablespoons butter
1 celery rib, thinly sliced
1 small onion, chopped
1 medium tomato, chopped
1/2 to 1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon hot pepper sauce
1/4 pound uncooked medium shrimp, peeled, deveined and chopped

Directions

Prepare rice mix according to package directions. Meanwhile, in a large skillet, cook chicken and sausage in butter for 5 minutes. Add garlic; cook 1 minute longer. Add the green pepper, celery and onion; cook and stir until meat is no longer pink and vegetables are tender.
Stir in tomato and seasonings; heat through. Add the shrimp; cook an stir for 3-4 minutes or until shrimp turn pink. Serve with the prepared rice. Yield: 4 servings.

Nutritional Facts 1 serving (1 cup) equals 380 calories, 17 g fat (7 g saturated fat), 111 mg cholesterol, 1,103 mg sodium, 31 g carbohydrate, 2 g fiber, 25 g protein.

Originally published as Spicy Jambalaya in Quick Cooking January/February 2001, p54

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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