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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This Creole dish is a breeze to prepare and works well for busy nights after holiday shopping. It's great when you need a meal that can stand for a while once it's ready, and it reheats well. Serve with hot sauce. Ingredients:
2 teaspoons vegetable oil |
1/4 pound skinless, boneless chicken breast, cut into bite-sized pieces |
1/4 pound skinless, boneless chicken thighs, cut into bite-sized pieces |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 cup chopped smoked turkey sausage (about 4 ounces) |
1 cup chopped onion |
1/2 cup chopped green bell pepper |
1/2 cup chopped celery |
1 garlic clove, minced |
1 1/2 cups uncooked long-grain white rice |
2 3/4 cups fat-free, less-sodium chicken broth |
2 teaspoons paprika |
1/2 teaspoon dried thyme |
1/4 teaspoon ground red pepper |
1 (14.5-ounce) can diced tomatoes, undrained |
1/4 pound large shrimp, peeled, deveined, and chopped |
1/4 cup thinly sliced green onions |
Directions:
1. Heat oil in a large skillet over medium-high heat. Sprinkle chicken with salt and black pepper. Add chicken to pan, and cook 5 minutes or until lightly browned, stirring occasionally. Remove chicken from pan; cover and keep warm. Add sausage to pan; cook 5 minutes or until lightly browned, stirring occasionally. Add 1 cup onion, bell pepper, celery, and garlic; cover, reduce heat to low, and cook 12 minutes or until vegetables are tender, stirring occasionally.
2. Stir in rice; cook 2 minutes, stirring constantly. Add broth, paprika, thyme, and red pepper; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add chicken and tomatoes; cook, uncovered, 10 minutes or until liquid is absorbed. Stir in shrimp; cover and cook 5 minutes or until shrimp are done. Remove from heat, and let stand 5 minutes. Fluff with a fork. Sprinkle with green onions.
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