Creole Jambalaya

 

Makes about 18 servings

 

Ingredients:

 

1 yellow onion, chopped

1 cup chopped celery

1 green bell pepper, chopped

2 teaspoons minced fresh garlic

2 Tablespoons olive oil

3 cooked chicken breasts, chopped

4 links cooked Alfresco Smoked Andouille Chicken Sausage, sliced

2-14.5 ounce cans of crushed tomatoes, undrained

4 cups chicken broth

1/2 teaspoon thyme

2 teaspoons cajun seasoning

2 cups uncooked long grain white rice

1 pound cooked, peeled, deveined large shrimp

 

Directions:

 

1. In a large skillet, heat olive oil over medium-high heat, add onion, celery, bell pepper, and garlic, cook until tender.

2. Add chicken, chicken sausage, tomatoes, chicken broth, thyme, and cajun seasoning. Bring to a boil, and add rice. Turn the heat to low, cover and simmer until the rice is tender, about 20 minutes. 

3. Stir in shrimp and heat through. 

 

 

Nutrition Information (per 1 cup serving): 149 calories, 4g fat, 14g carb, 12g protein