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Shrimp and Chicken Jambalaya Recipe

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This recipe for Shrimp and Chicken Jambalaya, by , is from Our Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Rockie Johnston


2 tsp olive oil
1 large onion, chopped
1 red bell pepper, chopped
1 stalk celery, chopped
2 garlic cloves, minced
1 cup brown rice
1, 14 oz can reduced-sodium chicken broth
1, 14 oz can diced tomatoes
1/2 tsp dried thyme
1/2 tsp salt
1/2 tsp cayenne
1/2 lb chicken, cut into bite-sized chunks
1/2 lb shrimp, peeled and deveined
4 cups broccoli florets
1, 2 oz pieces cooked, low-sodium, fat-free ham, diced
3 scallions, diced

Heat oil in a nonstick large roasting pan over medium heat. Add onion, bell pepper and celery; cook, stirring until softened about 5 minutes. Stir in garlic and cook, stirring, until fragrant, about 30 seconds. Add rice and cook, stirring about 1 minute.

Add broth, tomatoes, thyme, salt and cayenne to a pot; bring to a boil. Reduce heat and simmer, covered, until rice is almost tender, about 30 minutes.

Add chick to pot. Cook, covered 10 minutes. Stir in shrimp, broccoli and ham. Cook covered until shrimp are just opaque, chicken is cooked through, and rice is tender, about 5 minutes longer.

Serve sprinkled with sliced scallions.

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Number Of Servings:
Preparation Time:
Preparation Time:
25 minutes prep; 55 minutes total




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