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.