Chicken and Shrimp Jambalaya
Each bite of this Louisiana classic packs big flavour thanks to the chicken, sausage and sweet peppers.
SERVINGS
6 servings
Ingredients
- 250 ml or 1 cupAll-Bran Original* cereal
- 125 ml or 1/2 cupchopped onion
- 50 ml or 1/4 cupdiced sweet green pepper
- 500 ml or 2 cupschicken broth
- 1 can (398 ml/14 oz)diced tomatoes
- 1 can (398 ml/14 oz)tomato sauce
- 2 ml or 1/2 tspdried basil
- 2 ml or 1/2 tspdried thyme
- 1bay leaf
- 250 ml or 1 cupuncooked, converted (parboiled) rice
- 250 g or 1/2 lbsmoked turkey sausage, sliced
- 500 ml or 2 cupschopped cooked chicken
- 30 ml or 2 tbspchopped parsley
Directions
- In large heavy saucepan or Dutch oven, mix together onion, green pepper, broth, tomatoes, tomato sauce, basil, thyme and bay leaf. Cover and cook over medium heat until mixture comes to boil.
- Stir in cereal, rice and sausage. Cover and cook over medium heat until mixture returns to boil. Stir in chicken. Reduce heat; simmer for about 25 minutes, stirring occasionally, until liquid is absorbed and rice is cooked. Variation: Reduce chicken to 250 ml (1 cup) and add 250 g (1/2 lb) uncooked, deveined medium shrimp during last 5 minutes.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
