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My Best-Ever Jambalaya

TOTAL TIME: Prep: 20 min. Cook: 40 min. YIELD: 10 servings.
I tried to mimic Jambalaya from my favorite restaurant and it turned out so well my daughter and husband now prefer my recipe and won't order it when we go to the restaurant! —Alexis Van Vulpen, St. Albert, Alberta

Ingredients

  • 2 tablespoons canola oil
  • 1/2 pound fully cooked Spanish chorizo links, sliced
  • 2 cups cubed fully cooked ham
  • 3/4 pound boneless skinless chicken breasts, cubed
  • 1 can (28 ounces) diced tomatoes, undrained
  • 3 cups chicken broth
  • 2 large green peppers, chopped
  • 1 large onion, chopped
  • 1 tablespoon Cajun seasoning
  • 2 teaspoons hot pepper sauce
  • 3 cups instant brown rice
  • 1/2 pound uncooked medium shrimp, peeled and deveined

Directions

  • 1. In a Dutch oven, heat oil over medium-high heat. Add chorizo and ham; cook and stir 3-4 minutes or until browned.
  • 2. Add chicken to pan; cook 5-7 minutes or until no longer pink. Stir in tomatoes, broth, peppers, onion, Cajun seasoning and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until peppers are crisp-tender.
  • 3. Return to a boil; stir in rice and shrimp. Reduce heat; simmer, covered, 7-9 minutes or until shrimp turn pink. Remove from heat; let stand, covered, 5 minutes or until rice is tender.

Nutrition Facts

1-1/3 cups: 323 calories, 12g fat (3g saturated fat), 79mg cholesterol, 1124mg sodium, 31g carbohydrate (5g sugars, 3g fiber), 24g protein.

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