Peppered Chicken-and-Shrimp Jambalaya
1 tablespoon olive oil
1/2 pound skinned, boned chicken breasts, diced
6 ounces turkey kielbasa, halved lengthwise and sliced (about 1 1/2 cups)
1 1/2 cups finely chopped onion
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/2 cup diced yellow bell pepper
1 1/2 cups uncooked long-grain rice
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 teaspoon ground red pepper
1 cup water
2 (16-ounce) cans fat-free, less-sodium chicken broth
2 (14.5-ounce) cans diced tomatoes, undrained
1/2 pound medium shrimp, peeled and deveined
1/2 teaspoon hot sauce
1/4 cup chopped fresh parsley
Heat oil in a large Dutch oven over medium heat. Add chicken, kielbasa, onion, and bell peppers; sauté 5 minutes or until vegetables are tender, stirring frequently. Add rice; sauté 2 minutes, stirring constantly. Add thyme, black pepper, and red pepper; sauté 1 minute. Add water, broth, and tomatoes; bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer 15 minutes. Add shrimp and hot sauce; cover and cook 5 minutes or until shrimp are done. Remove from heat; stir in parsley.
Yield: 6 servings (serving size: 2 cups)
NUTRITION PER SERVING
CALORIES 374(16% from fat); FAT 6.6g (sat 2g,mono 2.8g,poly 1.3g); PROTEIN 26g; CHOLESTEROL 65mg; CALCIUM 95mg; SODIUM 919mg; FIBER 3g; IRON 7.9mg; CARBOHYDRATE 51.3g
Elizabeth Taliaferro
Cooking Light, JANUARY 1999
It really was very good -- a little spicy -- and was enough to feed an army. Next time I'll definitely halve the recipe (and still have enough for leftovers)!
Other than that, I once again have very little to report. Sorry. I do have two new layouts to share, though. Enjoy!
orange paper (recolored), swirls, staples and alpha by Shabby Princess
font is 2Peas Falling Leaves
inked edge overlay by Michelle Coleman
ledger paper by Kellie Mize
staples by Jenna's Belly Button kit
fonts are Boulder and Times New Roman
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