Shrimp and Chicken Jambalaya

A Weight Watcher’s Cajun specialty with a lot of flavor and a very filling dish.  You do get 2 cups per serving for 11 points; this does include rice in the jambalaya.  But look at what you are getting; shrimp, chicken and good vegetables.  I am the big lover of stir-fries – the more vegetables the better.  My husband was an old-fashioned “meat and potatoes” guy, but he did love his southern vegetables.

Shrimp and Chicken Jambalaya

  • 2 tsp. olive oil
  • onion, chopped (1 cup – I always add more)
  • red and/or green pepper, chopped (1 cup)
  • 8 oz. boneless chicken, cut into bite-size pieces (I buy Organic chicken which does not have any salt added to it)
  • 29 oz. canned stewed tomatoes, undrained (I use no-salt and you really do not miss the salt if you are watching your intake)
  • 12 oz. shrimp, peeled and deveined (I buy them frozen and already peeled)
  • you could add some cooked turkey sausage and that would add some more points
  • 1 tsp. Italian seasoning (next time I will try some Cajun seasoning instead)
  • 1 tsp. hot pepper sauce (start with 1/2 tsp. and see if you need more)
  • 4 cups cooked brown rice

Heat oil in a large non-stick skillet and saute the chicken; set aside.  Add the onion pieces and cook for 5-10 minutes.  Next add your peppers and cook for 5 minutes.  Cut up the stewed tomatoes into smaller pieces and add with the remaining ingredients, except rice; and bring to a boil.   Cook until the shrimp curls and is no longer pink.  Add your rice, heat through and serve.

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