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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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

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® Mild Ground Italian 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

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.

Directions

  1. 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.
  2. 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.
Originally published as Spicy Jambalaya in Quick Cooking January/February 2001, p54

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.

Light-Bodied White Wine

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

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