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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.)

One 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
bell peppers (green, red, and/or yellow)
corn kernels
okra (optional)

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.

Serve with grilled Creole-style shrimp, a green salad and French bread.