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Weeknight Jambalaya Recipe

  • 6servings
  • 45minutes
  • 286calories

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, C, P
MineralsNatrium, Fluorine, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 pound boneless skinless chicken breast, cubed

  2. 3 teaspoons canola oil, divided

  3. 1/4 pound smoked turkey sausage, halved lengthwise and sliced

  4. 1/4 pound cubed fully cooked lean ham

  5. 1 large onion, chopped

  6. 1 medium green pepper, chopped

  7. 1 celery rib, chopped

  8. 2 tablespoons chopped green chilies

  9. 2 garlic cloves, minced

  10. 2 cans (8 ounces each ) no-salt-added tomato sauce

  11. 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained

  12. 1/3 cup water

  13. 3 tablespoons tomato paste

  14. 2 teaspoons Cajun seasoning

  15. 1/4 teaspoon cayenne pepper

  16. 1/2 pound cooked medium shrimp, peeled and deveined

  17. 3 cups hot cooked rice

Instructions Jump to Ingredients ↑

  1. Weeknight Jambalaya Recipe photo by Taste of Home In a large saucepan coated with cooking spray, brown chicken in 1-1/2 teaspoons oil. Add sausage and ham; cook and stir for 2 minutes or until browned and chicken is no longer pink. Remove and keep warm.

  2. In the same pan, saute the onion, green pepper and celery in remaining oil until tender. Add chilies and garlic; cook 1 minute longer. Stir in the tomato sauce, tomatoes, water, tomato paste, Cajun seasoning and cayenne. Bring to a boil. Reduce heat; cover and simmer for 5 minutes.

  3. Stir in shrimp and reserved chicken mixture; heat through. Serve with rice. Yield: 6 servings.

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