tonight's meal was a different choice.
Ooooh...the last time I had jambalaya was when I was in Louisiana 6 or 7 years ago.
I knew mine wouldn't turn out like theirs, but I wanted to give it a shot anyway.
- 2 tsp olive oil
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 celery stalk, chopped
- 2 garlic cloves, minced
- 1 cup brown rice
- 1 14.5 oz can reduced sodium chicken broth
- 1 14.5 oz can diced tomatoes
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/8 tsp cayenne
- 1/2 lb boneless, skinless chicken breasts, cut into chunks
- 1/2 lb medium shrimp, peeled and deveined
- 4 cups small broccoli florets
- 1 (2 oz) piece cooked, low-sodium fat free ham, diced
- 3 scallions, thinly sliced
- Heat oil in a nonstick Dutch oven over medium heat. Add onion, bell pepper, and celery; cook, stirring until softened, which is about 5 minutes.
- Stir in garlic and cook, stirring, until fragrant, which is about 30 seconds. Add the rice and cook, stirring for one minute.
- Add broth, tomatoes, thyme, salt, and cayenne to the pot. Bring to a boil. Reduce heat and simmer, covered, until the rice is almost tender, which is about 35 minutes.
- Add chicken to the pot. Cook, covered, for 10 minutes.
- Stir in shrimp, broccoli, and ham. Cook, covered, until the shrimp are just opaque, chicken is cooked through, and rice is tender (about 5 minutes or a little longer).
- Serve sprinkled with scallions (I didn't do this).
Weight Watchers Points Plus: 7 per serving
5 g fat
35 g carbs
6 g fiber
22 g protein
This was such a yummy recipe.
I don't cook shrimp a whole lot, but it turned out really well.
Plus, shrimp is really healthy for you!
Happy cooking, friends!