Lookin fer a recipe...
#254422 - 03/25/06 04:42 PM
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I was over at a friend's house last night and he made this creole dish called Jambalya (sp?), it was awesome! He made it with shrimp, chicken and sausage, I ate around the sausage and did okay. Anybody have a recipe for this dish? It seemed like something I could cook in bulk and freeze for later.
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Here's one (but it's vegetarian): web page
Here's a Weight Watcher recipe, which includes shrimp and chicken:
SHRIMP AND CHICKEN JAMBALAYA
Servings: 4
Preparation Time: 20 min
Cooking Time: 20 min
Level of Difficulty: Easy
This Cajun dish also tastes great if you toss some red beans into the cooked rice.
2 tsp olive oil
1 medium onion(s), sweet, chopped (about 1 cup)
1 medium green pepper(s), chopped (about 1 cup)
8 oz uncooked boneless, skinless chicken breast, cut into bite-size pieces
29 oz canned stewed tomatoes, undrained
12 oz shrimp, frozen ready-to-eat/cooked, thawed and drained
1 tsp Italian seasoning, dried
1 tsp hot pepper sauce
4 cup cooked brown rice
Heat oil in a large nonstick skillet over medium-high heat. Add onion and pepper; cook, stirring, until crisp-tender, about 5 minutes.
Stir in chicken; cook until chicken is no longer pink, about 5 minutes.
Stir in remaining ingredients, except rice; bring to a boil. Reduce heat; simmer, stirring occasionally, about 5 minutes more.
Stir in rice; continue cooking until liquid is almost absorbed and rice is thoroughly heated, about 2 minutes. Yields about 2 cups per serving.
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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I'm guessing 6-8ish. It looks great!
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The shrimp jambalaya is 9 points per serving.
But here's a recipe for CHICKEN JAMBALAYA from Weight Watchers; it has only 7 points per serving:
CHICKEN JAMBALAYA
POINTS® Value: 7
Servings: 4
Preparation Time: 25 min
Cooking Time: 30 min
Level of Difficulty: Easy
This New Orleans specialty is a great choice for feeding your Mardi Gras crowd. Make it in advance and reheat before your guests arrive.
1 spray cooking spray
2 1/2 oz raw turkey sausage, chopped
1 large onion(s), chopped
1 medium celery, stalk, chopped
1 small green pepper(s), chopped
1/4 tsp cayenne pepper, or to taste
1/2 tsp dried thyme
1 tsp table salt
1/2 tsp black pepper, ground
2 medium garlic clove(s), minced
2 medium chicken breast, cooked, skinless, cubed (about 2 cups)
28 oz canned tomatoes, whole, plum, peeled with juice
2 cup fat-free chicken broth
1 cup rice, uncooked white, long-grain
Coat a large, nonstick saucepan with cooking spray. Over high heat, sauté sausage until crispy on edges. Add onion, celery and green pepper; sauté until tender.
Reduce heat and stir in cayenne, thyme, salt, pepper and garlic; sauté until garlic is fragrant.
Stir in chicken, tomatoes, broth and rice. Bring to a simmer, cover and let cook until rice is tender, about 20 minutes. Yields about 1 1/4 cups per serving.
Flavor Booster: Popcorn rice, a specialty of Louisiana, is a delicious substitute for long-grain rice. The rice, which has a mild nutty taste like basmati rice, is available through gourmet food stores and Internet specialty shops.
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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