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Jambalaya

4 star rating
 

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Submitted by: phyllis73111

 

Cubes of chicken, onion, green pepper, celery and garlic are cooked with Rotel tomatoes, additional green chilies and jumbo shrimp, and served over rice.
 

Ingredients

  • 6 boneless, skinless chicken breast halves, cut into 1" pieces
  • 1 large onion, chopped
  • 3/4 C chopped green pepper
  • 2 celery ribs, chopped
  • 2 garlic cloves, chopped
  • 1 tblsp oil
  • 3 cans rotel tomatoes with chilies
  • 3/4 C water
  • 2 4 oz. cans diced green chilies
  • 1 tsp dried thyme
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1/8 to 1/4 tsp cayenne pepper
  • 1 lb jumbo shrimp, peeled & deveined 2 C COOKED long grain rice

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Method

Saute chicken, onion, green pepper, garlic, celery, and garlic in oil till chicken is no longer pink. Add tomatoes, water, green chilies, thyme, salt, pepper and cayenne. Bring to boil. Reduce heat; cover and simmer for 15 min. Add shrimp; simmer 6-8 minutes or till shrimp turns pink. Stir in rice.

 

Notes: Serve with crispy rolls and ENJOY!

 

Number of Servings: 6-8

 

Submitted by: phyllis73111 ()

 

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