This classic Spanish dish gets the New Orleans treatment with a flavorful combination of shrimp, chicken, chorizo, onion, peppers, tomatoes and Zatarain’s Jambalaya Mix. It’s a simple way to try something new for dinner.
15m
PREP TIME
30m
COOK TIME
274
CALORIES
12
INGREDIENTS
Ingredients 8 (1 cup) Servings
- Step1
- 2 tablespoons olive oil
- 1 cup diced onion
- 1/2 cup diced green bell pepper
- 1/2 cup diced red bell pepper
- 1 tablespoon minced garlic
- 1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
-
4
ounces
fresh chorizo, cut into 1/2-inch slices
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Substitutions available
- smoked sausage, cut into 1/2-inch slices
- 2 1/2 cups water
- 1 cup chopped tomatoes
- 1 package Zatarain's® Jambalaya Rice Mix
- 1/2 pound large shrimp, peeled and deveined
- 1 cup frozen peas
INSTRUCTIONS
- 1 Heat oil in large skillet or Dutch oven on medium heat. Add onion, bell peppers and garlic; cook and stir 5 minutes or until softened. Add chicken and chorizo; cook and stir 5 minutes or until browned. Add water; bring to boil
- 2 Stir in tomatoes and Jambalaya Mix; return to boil. Reduce heat to low; cover and simmer 15 minutes
- 3 Place shrimp and peas on top of rice; cover. Cook 5 minutes longer or until shrimp turn pink and rice is tender. Remove from heat. Let stand 5 minutes before serving
