Appetizers / Soups / Salads

Kat's Jambalaya is for Soup.

Kat's Jambalaya takes 30 minutes to prepare.

Kat's Jambalaya takes 45 minutes to cook.

Kat's Jambalaya makes 12 servings.

The ingredients for Kat's Jambalaya are:

4 Tbsp Olive oil
3 lbs. Chicken breasts, boneless/skinless (cubed)
4 Cups Celery, raw (diced)
2 Cups Onions (diced)
2.5 Cups Green bell peppers (diced)
16 oz. Water
30 Shrimp (med.) - raw, deveined
2 - 102 oz. cans Del Monte Petite Cut Diced Tomatoes
4 Evergood Hot Link Sausages
2 Herb-Ox Chicken Bouillon cubes
6 Tbsp. McCormick 1Step Seasoning (CAJUN)

Here is how you make Kat's Jambalaya:

1) Saut? chicken and onions in olive oil on med/hot heat and cook until chicken is slightly brown and onions are translucent; 2) Add McCormick 1-Step Seasoning (CAJUN) and stir/toss until chicken is well covered with seasonings;3) Add diced hot link sausages and stir/toss well for approximately 5 minutes;4) Add diced celery, green bell peppers, and chicken bouillon cubes to pot and continue to saut? all ingredients until celery and peppers slightly translucent and all ingredients are well covered with seasonings;5) Add petite, diced tomatoes stir gently and let simmer for approximately 10 minutes;6) Add shrimp and continue to stir until shrimp are slightly cooked;7) Add water as needed so that ingredients do not burn and/or stick to pot and you achieve your desired thickness of the dish;8) Let simmer on med/low heat for approximately 20 minutes (until done);9) Serve over brown rice and garnish with scallions** Makes approximately 12, 1 1/2 cup servings**NOTE: You can add paprika or a hotter sausage link to spice the Jambalaya up a bit.Number of Servings: 12Recipe submitted by SparkPeople user DIVINEKITTYKAT.

The nutritional information for Kat's Jambalaya is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 265.9

• Total Fat: 12.6 g
• Cholesterol: 72.0 mg
• Sodium: 1,185.8 mg
• Total Carbs: 14.0 g
• Dietary Fiber: 3.5 g
• Protein: 22.0 g