Jazzy Jambalaya

SERVES: 4

COOK TIME: 55 Min

Me-oh-my-oh, the best part of this jazzy concoction is that it makes you feel like you're down on the bayou. Have some fun!

What You'll Need

1/2 pound bacon
1 large onion, chopped
1 green bell pepper, chopped
1/2 cup uncooked long-grain rice
1 1/2 pound boneless, skinless chicken breasts, cut into 1/2-inch chunks
1 pound kielbasa sausage, cut into 1/2-inch slices
1 3/4 cup chicken broth
1 (8-ounce) can tomato sauce
1/8 teaspoon black pepper
1 pound large shrimp, peeled and deveined, with tails left on

What to Do

In a large skillet, cook bacon over medium heat 7 to 8 minutes, or until crisp and brown, turning halfway through cooking. Remove to a paper towel to drain, then crumble and set aside.
Add onion, bell pepper, and rice to bacon drippings and cook for 8 to 10 minutes, or until rice is golden, stirring frequently; remove to a medium bowl and set aside.
Increase heat to high and cook chicken and sausage 8 to 10 minutes, or until chicken begins to brown. Return rice mixture to skillet, then add chicken broth, tomato sauce, and black pepper; mix well, then bring to a boil. Reduce heat to low, cover, and simmer 20 to 25 minutes, or until rice is tender. Add shrimp and cooked bacon; cover and cook 5 minutes, or until shrimp are cooked through.

Notes

Nutritional InformationShow More

Servings Per Recipe: 4

Amount Per Serving % Daily Value *
Calories 843
Calories from Fat 377
Total Fat 42g 64 %
Saturated Fat 13g 64 %
Trans Fat 0.0g 0 %
Protein 80g 160 %

Amount Per Serving % Daily Value *
Cholesterol 351mg 117 %
Sodium 2,986mg 124 %
Total Carbohydrates 35g 12 %
Dietary Fiber 4.5g 18 %
Sugars 6.8g 0 %

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srice429 5028238

Feb 20, 2013

This is very good, but I think the amount of rice is incorrect. I made it as instructed and let it simmer for 25 minutes and it was soup! Luckily I had cooked rice in the fridge from another meal that I was able to add to the dish to make it less soup like. Next time I will try 1 cup of rice.