chicken shrimp jambalaya

Chicken & Shrimp Jambalaya

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings

Thanks to a couple minor recipe tweaks and the addition of trusted flavor bombs like Cajun seasoning and hot sauce, this is a healthier twist on a Southern classic that is sure to be...


Ingredients

    12 ounces frozen medium shrimp, peeled and deveined 

    1 teaspoon kosher salt  

    1 teaspoon of black pepper  

    2 tablespoons plus 1/2 teaspoon Cajun seasoning, divided 

    2 tablespoons of extra virgin olive oil 

    1 medium green bell pepper, diced  

    1 medium red bell pepper, diced  

    1 medium yellow onion, diced  

    2 ribs of celery, diced  

    4 chicken thighs, boneless and skinless, cubed 

    1 (14.5 ounces) canned diced tomatoes  

    2 teaspoons hot sauce 

    2 teaspoons Worcestershire sauce  

    1 cup of uncooked wild rice  

    2½ cups of chicken stock 

    2 bay leaves  

Nutrition Facts

Calories

802 cals

Fat

43 g

Saturated Fat

11 g

Polyunsaturated Fat

9 g

Monounsaturated Fat

20 g

Carbohydrates

49 g

Sugar

10 g

Fiber

7 g

Protein

55 g

Sodium

1554 mg

Directions

  1. Place shrimp in a bowl and season with ¼ teaspoon of salt, ¼ teaspoon of pepper, and ½ teaspoon of Cajun seasoning. Set aside.
  2. In a large pot, warm olive oil on medium heat. Add diced bell peppers, onions, and celery for 10 minutes until onions are translucent. Add remaining salt and pepper and stir to incorporate. 
  3. Add the cubed chicken and sauté until chicken browns on all sides, about 8-10 minutes. Add tomatoes, mix, and cook until tomato mixture slightly darkens in color. Add remaining Cajun seasoning, hot sauce, and Worcestershire sauce and stir to combine.
  4. Add wild rice, chicken stock, and bay leaves and simmer for 35-40 minutes, or until rice is tender, but not mushy. Add shrimp and cook until shrimp about 8-10 minutes. Taste and adjust seasonings as needed and serve.

Chef Tips

This dish is very filling and can be altered to any palate. Hearty vegetables can be added and the spice level can also be kicked up a notch if you’d like.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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