Chicken and Shrimp Jambalaya

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1/3 cup chopped celery

¼ cup diced onion

¼ cup diced green bell pepper

2 cloves garlic, minced

1 (14.5 ounces) can petite-diced tomatoes

1-½ cups fat-free chicken stock

2/3 cup long grain rice, uncooked

5 green onions, chopped

1 teaspoon dried basil

½ teaspoon salt

¼ teaspoon pepper

¼ teaspoon sweet paprika

¼ teaspoon hot pepper sauce, or more to taste

1 bay leaf

2 cups cooked and cubed, skinless chicken breast

½ pound medium raw shrimp, peeled and deveined


1. Coat a large skillet with nonstick spray. Over medium heat, cover and cook the celery, onion, green pepper, and garlic until tender, about 5 minutes.

2. Stir in tomatoes, chicken stock, rice, green onions, basil, salt, pepper, paprika, hot sauce, and bay leaf. Bring to boil. Reduce heat, cover and simmer about 20 minutes or until rice is tender.

3. Stir in chicken and shrimp, cook until chicken is heated through and shrimp turns pink. Makes 4 servings. Per serving: 322 calories 33 carbs 2.5 fat

Bon Appetit!

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