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Chicken and Shrimp Jambalaya

This is one of my husband's favorites, and he's a picky eater, so you know it's good! Some folks are surprised how well chicken and shrimp complement each other.
  • Total Time
    Prep: 10 min. Cook: 25 min.
  • Makes
    2 servings

Ingredients

  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1 tablespoon butter
  • 1/4 pound fully cooked smoked sausage, cut into 1/2-inch slices
  • 1/2 cup chicken broth
  • 1/2 cup canned diced tomatoes with juice
  • 1/4 cup chopped green pepper
  • 1 bay leaf
  • 1/8 teaspoon dried thyme
  • Dash cayenne
  • 1/4 cup uncooked long grain rice
  • 1/2 cup cubed cooked chicken breast
  • 1/4 pound uncooked medium shrimp, peeled and deveined

Directions

  • In a skillet, saute onion and garlic in butter until crisp-tender. Add the sausage, broth, tomatoes, green pepper, bay leaf, thyme and cayenne. Bring to a boil; add rice. Reduce heat; cover and simmer for 15 minutes. Add chicken and shrimp; cook 5-10 minutes longer or until shrimp turn pink and rice is tender. Discard bay leaf before serving.
Nutrition Facts
1-1/4 cups: 386 calories, 12g fat (5g saturated fat), 158mg cholesterol, 986mg sodium, 34g carbohydrate (0 sugars, 2g fiber), 33g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1-1/2 fat, 1 vegetable.

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