Back to Jambalaya

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Jambalaya Recipe

Jambalaya Recipe

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."
TOTAL TIME: Prep: 5 min. Cook: 30 min. YIELD:6 servings

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

  • 1. 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.
  • 2. 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

1-1/2 cups equals 229 calories, 4 g fat (1 g saturated fat), 112 mg cholesterol, 502 mg sodium, 27 g carbohydrate, 4 g fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch, 1/2 fat.

Reviews for Jambalaya

Sort By :
MY REVIEW
Reviewed Jul. 29, 2012

"Simple, and tasty!"

MY REVIEW
Reviewed Feb. 19, 2011

"SO GOOD! Thank you"

MY REVIEW
Reviewed Apr. 6, 2010

"This was good but it didn't have much kick. I had to add creole seasoning to taste to give it more flavor. I also added smoked sausage to give it a little more flavor."

MY REVIEW
Reviewed Oct. 18, 2009

"Very good. I used 14oz of smoked turkey sausage in place of the chicken, reduced the onion to 1/2 large, and added 1/4 tsp. of dried red pepper in place of the jalapeno peppers and cayenne to reduce the heat for the kids. Still very flavorful! Excellent with corn bread and honey butter."

MY REVIEW
Reviewed Sep. 9, 2009

"Very good but I ended up adding more jalepenos and cayenne pepper to add more heat."

MY REVIEW
Reviewed Mar. 10, 2009

"This is good with diced ham instead of chicken as well."

Loading Image

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.