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Spicy Jambalaya Recipe

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