JAMBALAYA

Jambalaya image

From her home in Topeka, Kansas, subscriber Betty May shares her recipe for quick-to-cook jambalaya. "Unlike some versions, this one doesn't have to simmer for hours," she notes. "Folks who like their food a bit spicy are sure to enjoy it. Jalapeno and cayenne pepper add some zip to the shrimp and chicken."

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 15

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Ingredients

1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 large onion, chopped
3/4 cup chopped green pepper
1 celery rib, chopped
2 jalapeno peppers, seeded and finely chopped
2 garlic cloves, minced
1 tablespoon canola oil
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1/2 cup water
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 to 1/4 teaspoon cayenne pepper
1 pound uncooked medium shrimp, peeled and deveined
2 cups cooked long grain rice

Steps:

In a large Dutch oven or saucepan, saute the chicken, onion, green pepper, celery, jalapenos and garlic in oil until chicken is no longer pink. Add the tomatoes, water, thyme, salt, pepper and cayenne; bring to a boil. , Reduce heat; cover and simmer for 15 minutes. Add shrimp; simmer 6-8 minutes longer or until shrimp turn pink. Stir in rice.

Nutrition Facts : Calories 229 calories, Fat 4g fat (1g saturated fat), Cholesterol 112mg cholesterol, Sodium 502mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges

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