Monday, October 8, 2012

Shrimp and Chicken Jambalaya

Continuing with my week of making healthy choices,
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).

Nutritional Information:
Serves 6
Weight Watchers Points Plus:  7 per serving
265 calories
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!

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