Shrimp and Chicken Jambalaya Weight Watchers Recipe

  • 2 teaspoons olive oil
  • 1 sweet onion, chopped (medium)
  • 1 green pepper, chopped (medium)
  • 8 ounces uncooked boneless, skinless chicken, cut inch bite size pieces
  • 29 ounces canned stewed tomatoes, undrained
  • 12 ounces shrimp, frozen ready to eat/cooked, thawed, drained
  • 1 teaspoon Italian seasoning
  • 1 teaspoon hot pepper sauce
  • 4 cups cooked brown rice
Heat oil in large nonstick skillet over medium-high heat. Add onion and pepper. Cook until crisp-tender, about 5 minutes. Stir in chicken and cook until there's no pink, about 5 minutes. Stir in remaining ingredients, except rice. Bring to a boil. Reduce heat , simmer, stirring occasionally, about 5 or more minutes. Stir in rice and continue cooking until liquid is almost absorbed and rice is thoroughly heated, about 2 minutes. Yields about 2 cups per serving.
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