Jambalaya
 

Ingredients

2/3 cup onion, chopped fine
1 cup celery, chopped fine
1 1/2 cup red or green pepper, seeded and cut into 1 inch strips
2-3 garlic cloves (or more to taste), minced 
2 tsp. olive oil
10 oz. chicken breast, no skin
8 oz. cajun andouille chicken sausage (low fat if possible)
1 lb. medium shrimp (31-35 shrimp per pound), shelled
1 1/2 cup long grain rice, raw
1/2 tsp. thyme
1/4 tsp. cayenne pepper (or more to taste)
14 1/2 oz. canned diced tomatoes, no salt added, drained (keep 1/4 cup juice)
1 cup bottled clam juice
3 1/2 cups low sodium chicken broth
2 bay leaves
1 tbsp. dried parsley

Chop onion, celery, green pepper and garlic very fine (or use food processor). Cut chicken into small chunks. Peel and clean shrimp. Heat oil in heavy cooking pan. Add chicken pieces and cook, turning until browned. Remove chicken and reduce heat to medium. Add sausage and cook. Remove sausage.

Reduce heat to medium low. Add vegetables and cook until soft (about 4-5 minutes). Add rice and spices, stirring frequently, about 1 minute. Add tomatoes, 1/4 cup juice, clam juice, broth, bay leaves and sausage. Put chicken and sausage back into pot, reduce to low, cover and simmer 15 minutes. Stir occasionally. Cook until chicken is thoroughly cooked. Add shrimp over rice, cover and cook until shrimp is pink and cooked through (about 5 more minutes). Add parsley and serve.

Nutritional Information
Per 1/8 recipe
Calories: 306
Protein: 30.2 g.
Fat: 4.1 g.
Carbohydrate: 35.6 g.
Saturated Fat: 0.9 g.
Cholesterol: 130 mg.
Sodium: 590 mg.

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