Chicken and
Shrimp Jambalaya Ingredients:
·
1 pound
skinless, boneless chicken breasts, cut into 1-inch pieces
·
1 pound
medium shrimp, peeled and deveined
·
3/4 pound
skinless, boneless chicken thighs, cut into 1-inch pieces
·
4 ounces
turkey kielbasa, halved and cut into 1/4-inch-thick slices
·
2 bags
boil-in-bag long-grain rice
·
2 garlic
cloves, minced
·
2 cans
diced tomatoes with onion and green peppers, undrained
·
1 can
fat-free, lower-sodium chicken broth
·
2 cups
chopped onion
·
1 cup
chopped green bell pepper
·
1 cup
chopped celery
·
2 tbsps
chopped fresh flat-leaf parsley
·
2 tsps
salt-free Cajun seasoning
·
1 tbsp
hot sauce
·
1 tbsp
canola oil
·
1/2 tsp
dried thyme
·
1/4 tsp
Spanish smoked paprika (optional)
Fresh
parsley leaves (optional)
How To Make
Chicken and Shrimp Jambalaya :
1.
Heat a
large skillet over high heat. Add oil.
2.
Add chicken
and cook 4 minutes, stirring occasionally. Place chicken in an electric slow
cooker.
3.
Add
onion, bell pepper, celery, and garlic to pan and sauté 4 minutes or until
tender.
4.
Add onion
mixture, turkey kielbasa, Cajun seasoning, dried thyme, smoked paprika, 2 cans
diced tomatoes with onion and green peppers, and chicken broth into slow
cooker. Cover and cook on LOW for 5 hours
5.
Cook rice
according to package directions.
6.
Add
cooked rice and remaining ingredients except parsley garnish to slow cooker.
Cover and cook on HIGH 15 minutes or until shrimp are done.
7.
Garnish
with parsley leaves, if desired.
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