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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This zesty jambalaya from our test kitchen trumps most ready-made jambalaya mixes. Not only does our recipe include fresh vegetables, but we also use no-salt-added diced tomatoes and our own seasonings to boost flavor. Ingredients:
1/2 pound boneless skinless chicken breasts, cubed |
1/4 pound smoked turkey sausage, halved lengthwise and sliced |
1 large onion, chopped |
1 medium green pepper, chopped |
1 celery rib, chopped |
1 tablespoon canola oil |
2 garlic cloves, minced |
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained |
1 bay leaf |
1 teaspoon cajun seasoning |
1 teaspoon dried thyme |
1/4 teaspoon cayenne pepper |
1/4 teaspoon pepper |
1 pound uncooked medium shrimp, peeled and deveined |
3 cups hot cooked brown rice |
Directions:
1. In a nonstick Dutch oven, saute the chicken, sausage, onion, green pepper and celery in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in the tomatoes, bay leaf, Cajun seasoning, thyme, cayenne and pepper.
2. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add shrimp; cook 5-6 minutes longer or until shrimp turn pink. Discard bay leaf. Serve with rice. Yield: 6 servings.
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