SHRIMP AND CHICKEN JAMBALAYA RECIPE RECIPES

CHICKEN AND SHRIMP JAMBALAYA RECIPE | MYRECIPES

Chicken and Shrimp Jambalaya Recipe | MyRecipes image

Get ready to serve a crowd! Baguette pieces continue the French-Cajun theme.

Provided by MyRecipes

Yield 8 servings (serving size: 1 1/4 cups)

Number Of Ingredients 18

Ingredients

1 tablespoon canola oil
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
¾ pound skinless, boneless chicken thighs, cut into 1-inch pieces
2 cups chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
2 garlic cloves, minced
4 ounces turkey kielbasa, halved and cut into 1/4-inch-thick slices
2 teaspoons salt-free Cajun seasoning
½ teaspoon dried thyme
¼ teaspoon Spanish smoked paprika (optional)
2 (14 1/2-ounce) cans diced tomatoes with onion and green peppers, undrained
1 (14-ounce) can fat-free, lower-sodium chicken broth
2 (3 1/2-ounce) bags boil-in-bag long-grain rice
1 pound medium shrimp, peeled and deveined
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon hot sauce
Fresh parsley leaves (optional)

Steps:

Heat a large skillet over high heat. Add oil to pan; swirl to coat. Add chicken; cook 4 minutes, stirring occasionally. Place chicken in an electric slow cooker.
Add onion, bell pepper, celery, and garlic to pan; sauté 4 minutes or until tender. Add onion mixture, turkey kielbasa, and next 5 ingredients (through chicken broth) to slow cooker. Cover and cook on LOW for 5 hours.
Cook rice according to package directions. Add cooked rice and remaining ingredients except parsley garnish to slow cooker. Cover and cook on HIGH 15 minutes or until shrimp are done. Garnish with parsley leaves, if desired.

Nutrition Facts : Calories 373 calories, CarbohydrateContent 37.1 g, CholesterolContent 158 mg, FatContent 6.4 g, FiberContent 3.9 g, ProteinContent 39.7 g, SaturatedFatContent 1.4 g, SodiumContent 660 mg

ANDOUILLE, SHRIMP, AND CHICKEN JAMBALAYA RECIPE | ALLRECIPES

Andouille, Shrimp, and Chicken Jambalaya Recipe | Allrecipes image

A Cajun jambalaya that suits the whole family!

Provided by Mandy Williams

Categories Seafood Shellfish Shrimp

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 8 servings

Number Of Ingredients 16

Ingredients

3 cups chicken broth, divided
1?½ cups white rice
1 pound andouille sausage, diced
1 large sweet onion (such as Vidalia®), chopped
3 green onions, or to taste, chopped
1 cup chopped celery
1 large green bell pepper, chopped
2 tablespoons Creole seasoning (such as Tony Cachere's®)
2 tablespoons minced garlic
1 teaspoon hot sauce (such as Frank's® RedHot ®)
ground black pepper to taste
1 (14.5 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
1 pound shrimp, peeled and deveined
1 cooked whole chicken breast, shredded
1 cup chicken broth

Steps:

Bring 3 cups chicken broth and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
Heat cast-iron Dutch oven over medium-high heat. Cook and stir andouille sausage in hot pot until browned, about 5 minutes. Remove sausage from the pot with a slotted spoon, retaining any drippings in the pot.
Saute sweet onion, green onions, celery, and bell pepper in the sausage drippings until tender, 5 to 7 minutes. Season vegetable mixture with Creole seasoning, minced garlic, hot sauce, and black pepper; cook for 1 minute more.
Pour tomato sauce and diced tomatoes over the vegetable mixture; stir and add shrimp, shredded chicken, browned sausage, and 1 cup chicken broth into the tomato mixture. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until he shrimp are no longer translucent, 10 to 15 minutes.
Scoop rice into bowls and ladle jambalaya over the rice.

Nutrition Facts : Calories 422.9 calories, CarbohydrateContent 36.5 g, CholesterolContent 135.2 mg, FatContent 18.6 g, FiberContent 2.2 g, ProteinContent 24.8 g, SaturatedFatContent 6.1 g, SodiumContent 1467.5 mg, SugarContent 3.4 g

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