Jumbalaya
Serves: 5
Calorie: 374, Proteins: 26 g, Total Fat: 10 g, Fiber: 3.70 g, Sugar 9 g.
Preparation
In a large saucepan heat the vegetable oil over medium heat and
sauté onion, pepper, jalapeno and garlic until tender, 4-5 minutes. Add all remaining
ingredients except shrimp and rice. Increase heat to high and bring to a boil. Reduce heat to
low and simmer until chicken is cooked through about 20 minutes. Add shrimp and continue to
simmer until shrimp are cooked and no longer pink, 5-8 minutes. Place hot cooked rice in a
serving bowl and top with Jambalaya.