Shrimp Jambalaya
This dish is based on a Louisiana staple, swaps smoked sausage for chicken and shrimp. Consider using already cooked packaged brown rice if you’re in a pinch for time. This is recipe is inspired from and courtesy of The American Heart Association.
Ingredients
3 1/2 cups cooked brown rice
1 pound boneless skinless chicken breasts
1 tbsp cajun seasoning, salt free if possible
1 small onion, diced
1 bell pepper, diced
1 pkg. frozen okra, 12 ounce pkg.
1 can diced tomatoes, 14.5 ounce can
1 tsp dried thyme
1 tsp garlic powder
1/2 pound shrimp, shelled and deveined
1/3 cup chopped green onions
salt and pepper to taste or dietary needs
Olive oil
Instructions
1
Cook the brown rice as directed by the package. Set aside until ready to use.
2
Cut the chicken into bite size pieces, set aside.
3
Heat your pot on the stove and add enough olive oil to lightly coat the bottom of the pot.
4
Add the chicken to the hot pot and throughly cook.
5
Add the diced onion, bell pepper and frozen okra to the chicken and sauté for an additional 3 minutes.
6
Add the can of diced tomatoes, dried thyme, garlic powder and shrimp. Stir to combine everything. If needed, add an additional cup of chicken stock, bring mixture to boil while stirring to throughly cook the shrimp if it isn’t already cooked.
7
Serve over the cooked brown rice, sprinkle with chopped green onions, salt/pepper to taste, serve and enjoy!
Tags:
AHAAmerican Heart AssociationCajun CookingCajun JambalayaChef BryanCooking with Chef BryanDinner IdeasJambalayaKUTVKUTV2News
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