Cajun Jambalaya
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WHAT YOU'LL NEED
- 1/2 lb. boneless, skinless chicken breasts, cut into bite-size pieces
- 1/2 lb. cooked shrimp
- 3 Tbsp. vegetable oil, divided
- 2 medium red and/or green bell peppers, sliced
- 4 ounces andouille sausage or kielbasa, chopped
- 2 cups water
- 1 package Knorr® Fiesta Sides™ - Spanish Rice
- 1 clove garlic, finely chopped
NUTRITIONAL INFORMATION
Amount per serving
All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.
Let's Get Cooking
- 1 Season chicken and shrimp, if desired, with salt and ground black pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 4 minutes or until chicken is thoroughly cooked. Remove chicken and set aside.
- 2 Heat 1 tablespoon oil in same skillet and cook shrimp, stirring occasionally, 2 minutes or until shrimp turn pink. Remove shrimp and set aside.
- 3 Heat remaining 1 tablespoon oil in same skillet over medium heat and cook red peppers and sausage, stirring occasionally, 4 minutes or until sausage is browned and peppers are crisp-tender. Stir in garlic and cook 1 minute. Add water and Knorr® Fiesta Sides™ - Spanish Rice. Bring to a boil over high heat. Reduce heat to medium and cook covered, stirring occasionally, 7 minutes or until rice is tender. Stir in chicken and shrimp.
Fire up the grill for some mouthwatering grilled chicken. Follow these tips to sizzle your way to tender, flavorsome chicken.
How to Grill Chicken
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