Chicken & Shrimp Jambalaya
A succulent dish made with juicy tomatoes, bell peppers and succulent shrimp and chicken breasts.
Yield
6 servingsPrep
10 minCook
30 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
|
|
| 1 | cup |
onions
chopped |
|
| 2 | each |
garlic cloves
crushed |
|
| 28 | ounces |
tomatoes, canned
|
|
| ½ | cup |
rice
long grained |
|
| 1 | teaspoon |
basil
|
*
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
cayenne pepper
|
|
| 1 | teaspoon |
onion soup mix
|
*
|
| ½ | cup |
green bell peppers
chopped |
|
| ½ | cup |
celery
sliced |
|
| ¼ | cup |
parsley leaves
dried |
|
| 1 | pound |
shrimp
uncooked |
|
| 3 | each |
chicken breasts
cooked cut into cubes |
|
| 6 | each |
mushrooms
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
|
|
| 237 | ml |
onions
chopped |
|
| 2 | each |
garlic cloves
crushed |
|
| 809.2 | ml/g |
tomatoes, canned
|
|
| 118 | ml |
rice
long grained |
|
| 5 | ml |
basil
|
*
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 1.3 | ml |
cayenne pepper
|
|
| 5 | ml |
onion soup mix
|
*
|
| 118 | ml |
green bell peppers
chopped |
|
| 118 | ml |
celery
sliced |
|
| 59 | ml |
parsley leaves
dried |
|
| 453.6 | g |
shrimp
uncooked |
|
| 3 | each |
chicken breasts
cooked cut into cubes |
|
| 6 | each |
mushrooms
sliced |
|
Directions
Heat butter in tight, fully covered saucepan.
Add onion and garlic, cook over low heat for 5 minutes.
Add tomatoes and juice and bring to a boil.
Sprinkle rice on top of tomatoes.
Add salt, pepper cayenne and soup mix.
Cook for 15 minutes.
Then add green pepper, celery, parsley and basil.
If necessary, add a little water or tomatoe juice and cook for another 5 minutes.
Transfer to a casserole dish and add shrimp, chicken and juices, sliced mushrooms.
Cover tightly.
Bake in preheated oven for 15 minutes 350℉ (180℃) F until shrimp are cooked, but not overdone.
