Jambalaya

 

 

Ingredients

• olive oil - 1 tsp
• Cajun seasoning - to taste
• boneless, skinless chicken breasts - 8 oz raw, cut into 1 in. cubes
• lean turkey sausage - 8 oz, cut into 1 in. cubes
• onion - 1 c, diced
• celery - 2 ribs, diced
• green bell pepper - 1, diced
• yellow bell pepper - 1, diced
• zucchini - 1 medium, diced
• garlic - 4-5 cloves
• brown rice - 3/4 c
• no salt added tomatoes - 1 15-oz can
• low-sodium, fat-free chicken broth - 1 c
• Worcestershire sauce - 2 tsp
• cumin - 1 tsp
• thyme - 1 tsp
• cayenne pepper - 1/2 tsp
• black pepper - 1 tsp
• shrimp - 8 oz, peeled
• parsley - 2 tbs, optional
• green onions - 2 tbs, optional

Instructions

Heat oil in a large skillet over medium high heat.

Toss chicken cubes with Cajun seasoning and saute, stirring occasionally, until brown, about 5-6 minutes. Remove to a plate.

Saute sausage until brown, about 6-8 minutes and remove to a plate.

Reduce heat to medium and add onion, peppers, and celery to the pan. Saute for about 5 minutes and add zucchini. Continue cooking, stirring, until onion is translucent.

Add garlic and rice. Saute until rice is opaque and begins to brown.

Add tomatoes, broth, Worcestershire sauce, and spices. Bring to a boil, reduce to simmer, cover and cook until rice is tender, about 30-40 minutes depending on the type of rice.

Uncover and add shrimp. Cook until shrimp are opaque and any excess liquid has boiled out.

Stir in parsley and green onions. Serve.