At home with the kids? Instantly access any of these printable activity bundles to keep them learning!
Last Updated on
New Orleans Jambalaya
½ pound boneless skinless chicken breasts, cut into 1 inch pieces
2 large onions, chopped
1 cup chopped green pepper
1 celery rib, chopped
2 jalapeno peppers, seeded and finely chopped
3 garlic cloves, minced
1 Tablespoon canola oil
2 cans (14½ ounces each) diced tomatoes, undrained
½ cup water
2 teaspoons dried thyme
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon cayenne pepper
1 pound uncooked medium shrimp, peeled and deveined
2 cups cooked long grain rice
1. In a large saucepan, sauté the chicken, onion, green pepper, celery, jalapenos and garlic in oil until chicken is no longer pink.
2. Add the tomatoes, water, thyme, salt, pepper and cayenne; bring to a boil.
3. Reduce heat; cover and simmer for 15 minutes.
4. Add shrimp; simmer 6 to 8 minutes longer or until shrimp turn pink. Stir in rice.
Makes 4 servings
One serving (3 cups) equals:
6 grams fat (1.5 grams saturated fat)
252 mg cholesterol
753 mg sodium
39 grams carbohydrate
6 grams fiber
32 grams protein