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.