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Spicy Jambalaya

Spicy Jambalaya
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.
4 ServingsPrep/Total Time: 30 min.

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
© Taste of Home 2013

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Spicy Jambalaya (continued)

Directions (continued)

  • prepared rice. Yield: 4 servings.
Nutrition 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013