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Jambalaya

Submitted by:

2008-07-25 Main Dish
4 85

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

  • Servings: 6-8

Ingredients:

6 Boneless, skinless chicken breast halves, cut into 1" pieces
1 Large Onion, chopped
¾ cup Chopped Green Pepper
2 Celery Ribs, chopped
2 Garlic Cloves, chopped
1 Tbsp Oil
3 cans Rotel Tomatoes With Chilies
¾ cup Water
2× 4 oz. cans Diced Green Chilies
1 tsp Dried Thyme
¾ tsp Salt
½ tsp Pepper
⅛-¼ tsp Cayenne Pepper
1 lb Jumbo Shrimp, peeled & deveined
2 cup Cooked Long Grain Rice

Directions:

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.

Helpful Tips:

Serve with crispy rolls and ENJOY!