Shrimp & Chicken Jambalaya
Erica Leighton
ingredients
- 2 tsp olive oil
- 1 onion, chopped
- 1 green pepper, chopped
- 8 oz chicken breast, chopped
- 1 can (29oz) stewed tomatoes, undrained
- 12 oz frozen shrimp, cooked, thawed, drained
- 1 tsp Italian seasoning
- 1 tsp hot pepper sauce
- 4 cups cooked brown rice
directions
- 1
1. Heat oil in a large skillet over medium-high heat.
- 2
2. Add onion and pepper and cook until they are crisp-tender.
- 3
3. Stir in chicken and cook until no longer pink.
- 4
4. Stir in remaining ingredients, except rice.
- 5
5. Bring to a boil and then reduce heat and simmer for 5-10 minutes.
- 6
6. Stir in rice and cook until liquid is almost absorbed and rice is thoroughly heated.
- 7
7. Serve and enjoy!
notes
Core Recipe
Source: Erica
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