Ingredients
1 box of Zatarain’s Jambalaya mix
½ cup small raw deveined shrimp (optional)
½ cup cooked boneless chicken breast and/or thighs, cut into small pieces
½ cup chopped of each:
yellow squash
zucchini
bell peppers (green, red, and/or yellow)
tomatoes
corn kernels
okra (optional)
yellow squash
zucchini
bell peppers (green, red, and/or yellow)
tomatoes
corn kernels
okra (optional)
Directions
1
Cook the jambalaya mix according to directions. When the mixture comes to a boil, add the vegetables. Cook for another ten minutes and add the cooked chicken and raw shrimp during the last five minutes. Don’t overcook the shrimp or it’ll be tough.
2
Serve with grilled Creole-style shrimp, a green salad and French bread.
About Jambalaya
This originally appeared on the web site for public television’s national RV-based travel series Experience America with dietician/home chef Michele Lites who hails from New Orleans. This recipe is easy and provides a hefty serving of vegetables in each portion. (Recipe is good for about six servings.)
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Ingredients
1 box of Zatarain’s Jambalaya mix
½ cup small raw deveined shrimp (optional)
½ cup cooked boneless chicken breast and/or thighs, cut into small pieces
½ cup chopped of each:
yellow squash
zucchini
bell peppers (green, red, and/or yellow)
tomatoes
corn kernels
okra (optional)
yellow squash
zucchini
bell peppers (green, red, and/or yellow)
tomatoes
corn kernels
okra (optional)