This dish, based on a staple of Louisiana cuisine, swaps smoked sausage for chicken and shrimp—turning this into a flavor-filled weeknight dish. Consider using already-cooked packaged brown rice if you're in a pinch for time.
- 3 1/2 cups cooked brown rice (from 1 cup raw rice)
- 2 teaspoons canola oil
- 1 lb boneless, skinless chicken breasts (cut into 1-inch pieces, all visible fat discarded)
- 3 teaspoons sodium-free Cajun spice blend
- 1 (14.4-ounce) package frozen stir-fry onions and peppers, thawed
- 1, (14.5-ounce) can no-salt-added, diced tomatoes
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 pound medium or large shrimp, shelled and deveined
- 1/3 cup scallions
Cooking Tip: Another shortcut is using rotisserie chicken—just shred 2 1/2 cups of the rotisserie chicken breast (without the skin) to take the place of the cooked chicken; stir chicken into mixture at the end of the recipe along with the cooked rice.
Keep it Healthy: Whether using a Cajun spice blend or a chili powder for this recipe, make sure to grab one without sodium. Many spice blends have added salt so check the ingredients before purchasing.
Tip: Buying chicken breasts and cutting into the size you need—whether it’s 1-inch pieces like in this recipe or slivers for chicken fingers, is much cheaper than buying already-cut chicken.
Tip: Click on step to mark as complete.
- 1 Make brown rice according to package directions or, alternatively, use the packaged cooked rice and skip this step.
- 2 Add canola oil into a Dutch oven and warm over medium-high heat. Add chicken pieces and 1 teaspoon Cajun spice/ chili powder. Stir constantly until chicken is mostly cooked, around 5 minutes.
- 3 Add thawed onions and peppers, along with diced tomatoes, thyme, garlic powder, salt, and pepper. Stir and let mixture come to a boil. Reduce heat so mixture is at a simmer and let simmer about 5 minutes.
- 4 Increase heat to bring mixture to a boil. Add shrimp and, stirring constantly, cook until shrimp turn pink and are fully-cooked, about 2 to 4 minutes, depending on the size of shrimp. Stir in the cooked rice and cook until rice is heated, just 1 to 2 minutes. Remove from heat. Garnish with scallions and serve.
Recipe copyright © 2016 American Heart Association. This recipe is brought to you by the American Heart Association's Simple Cooking with Heart ® Program.
|Total Fat||7.4 g|
|Saturated Fat||1.2 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||1.7 g|
|Monounsaturated Fat||2.9 g|
|Total Carbohydrate||51.6 g|
|Dietary Fiber||5.6 g|
|Added Sugars||0 g|
4 lean meat, 2 1/2 starch, 2 vegetable
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