Saturday, November 20, 2010



Inspired by a Hungry Girl recipe
Makes 4 Servings

2 links fully cooked chicken sausage, sliced into coins
6 oz. chicken cut in strips, not cooked
2 14.5-oz. cans fire-roasted diced tomatoes (not drained)
½ cup onion, chopped
1 green bell pepper, seeded, chopped
1 cup celery, chopped
2 cup low-sodium fat-free chicken broth
2 tsp minced garlic
1 tsp Cajun seasoning
1 tsp hot sauce, or more to taste
1/4 tsp dried oregano
1/4 tsp dried thyme
6 oz. raw shrimp, tails removed, deveined, chopped
2 cups minute white rice, cooked
Optional: salt and black pepper

Add all ingredients except shrimp and rice to a large pot on the stove. Mix thoroughly. Bring to a boil. Reduce heat to medium low. Cover and simmer until veggies are tender and chicken is cooked, about 35 minutes. While it’s cooking, cook rice in microwave. Remove cover on pot, shred chicken, add shrimp and re-cover. Continue to cook until shrimp are tender and cooked through, about 6 minutes. Season to taste with salt, black pepper, and additional hot sauce. Serve over rice.

Nutritional Information: 389 calories, 56 carbs, 4 fat grams and 27 protein grams.

Review: Great jambayla! I enjoyed it! I do think that next time i'll add a pinch of cayenne pepper for some fire, and I also think i'll reduce or omit the celery - it's just not for me. I did love the mix of sausage, shrimp and chicken - lots of yummy meats! And the microwave rice tasted great - I just can't cook rice into recipes - it always comes out crunchy. Sad. So great - but needs some tweaks for me!

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