Chicken and Shrimp Jambalaya

By Joyce Bunderson Published: July 22, 2010

• Prep: 10 mins
• Cook: 60 mins
• Ready In: 1 hr 10 mins

Soul Food, like many of our American styles of eating, can lend itself to a little tweaking to move it in a healthier direction. …

Ingredients

• 1 ¾ to 2 cups chicken tenders cut into bite sized pieces (about 9 boneless skinless tenders)
• 1 tablespoon extra virgin olive oil
• 1 1/2 cups green bell pepper chopped, (1 large pepper)
• 1 1/2 cups red bell pepper chopped, (1 large pepper)
• 1 cup onion chopped
• 1 teaspoon minced garlic minced
• 1 1/2 cups brown rice uncooked
• 1/2 teaspoon salt
• 1 1/2 tablespoons worcestershire sauce
• 1/4 teaspoon leaf thyme dried
• 1 teaspoon tabasco sauce (more if you like it a little hotter)
• 3 cups water
• 15 onces tomatoes crushed, (optional) or 1 additional cup of water
• 1 cup shrimp cooked, cut into ½ inch pieces

Instructions

1. Cook brown rice in water for 30 minutes.
   
2. Meanwhile, chop the bell peppers and onion.
   
3. Add the onion, peppers, Worcestershire sauce, thyme, Tabasco and garlic to the rice during the last 15 or 20 minutes.
   
4. Cut the chicken breast into bite-sized pieces.
   
5. Saute the chicken in a little olive oil.
   
6. Finish chicken until golden brown.
   
7. Add vegetables to rice.
   
8. Add chicken to the other ingredients.
   
9. Stir in the chicken into the rice and simmer over low heat for 25 more minutes,
   
10. Stir in shrimp and cook for about 2 minutes longer, until heated.
    
11. If adding tomatoes add at this final stage.
    
12. Serve and enjoy this healthy whole grain dish.
    

• Course: Entrée
• Skill Level: Beginner