Shrimp, Chicken, and Sausage Jambalaya
2 cups shredded chicken breast
6 oz shrimp
6 oz healthy choice sausage
1 cup chopped onion
1/2 cup chopped red pepper
1/2 cup chopped yellow pepper
1 teaspoon minced garlic
2 teaspoons paprika
1/2 teaspoon light salt
1/2 teaspoon fresh oregano
1/4 teaspoon dried thyme
1/2 teaspoon ground red pepper
1/2 teaspoon Tony's salt free cajin spices
1 cup uncooked brown rice
2 cups fat free, low sodium chicken broth
14.5 oz (1 can) whole tomatoes
green onions
Spray skillet with Pam or olive oil. Add chopped onion, peppers, and garlic and saute. Add paprika, salt, oregano, thyme, crushed red pepper, and Tony's and saute 1 minute. Add brown rice and saute 1 minute. Then add chicken broth and tomatoes and bring to a boil. Stir occasionally. Cover pan and reduce heat to low-medium, and simmer for 15 minutes. In another skillet, brown 6-8 oz. of chicken breasts. Add 6 oz. of shrimp, and 6 oz. of healthy choice sausage to skillet and cook until done. Add chicken, sausage, and shrimp to rice mixture and cover for 5 more minutes. Add green onions to each dish you serve for a garnish. ENJOY!
10-12 servings at 1 cup each.