Prep 20 mins
Cook 50 mins
I took a Jambalaya recipe and updated it to be more waistline-friendly. I traded red bell pepper for the traditional green because I like it better. Original recipe was Chicken, Shrimp and Andouille Jambalaya.
- cooking spray
- 1 tablespoon extra virgin olive oil
- 3⁄4 lb boneless skinless chicken thighs, cut into 3/4 inch pieces
- 1⁄2 teaspoon cajun seasoning
- 14 ounces turkey kielbasa, sliced 1/4 thick (I use Jennie-o brand)
- 1 medium yellow onion, diced
- 1 jalapeno, minced (optional to make up for lack of spice in the sausage)
- 2 stalks celery, diced
- 1 medium red bell pepper, diced
- 1⁄4 teaspoon black pepper
- 1⁄2 teaspoon thyme
- 1⁄4 teaspoon oregano
- 1⁄4 teaspoon paprika
- 1⁄2 teaspoon salt
- 1⁄4-1⁄2 teaspoon cayenne pepper, to taste
- 1 1⁄2 cups long grain white rice
- 1 (14 ounce) can diced tomatoes
- 2 cups chicken stock
- 12 ounces medium shrimp, peeled and deveined with tails
- 2 teaspoons fresh parsley, minced
- 3 green onions, finely diced
- Preheat oven to 350 degrees F.
- Coat a saute pan with cooking spray and add olive oil over medium high heat.
- Season chicken with cajun seasoning, the brown in the hot pan and set aside.
- Add turkey kielbasa, onion, celery, peppers, thyme, oregano, paprika, salt, and cayenne to the pan, and cook until onions are translucent.
- Add rice, tomatoes, and broth and bring to a boil.
- Pour mixture into a baking dish and top with the chicken, cover with foil and bake for 40-45 minutes until chicken is done and rice is cooked.
- Stir in shrimp, parsley and onions, recover and cook 5-8 more minutes until shrimp are done.