Saturday, September 14, 2013

Spicy Jambalaya

1 package (4.4 ounces) chicken flavored rice and sauce mix
1/2 pound boneless skinless chicken breasts, cubed
1/4 pound bulk Italian sausage
2 garlic cloves, minced
2 tablespoons butter or margarine
1 medium green pepper, chopped
1 celery rib, thinly sliced
1 small onion, chopped
1 medium tomato, chopped
1/2 to 1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon hot pepper sauce
1/4 pound uncooked medium shrimp, peeled, deveined and chopped

Prepare rice mix according to package directions. Meanwhile, in a large skillet, cook chicken, sausage and garlic in butter for 5 minutes. Add the green pepper, celery and onion; cook and stir until meat is no longer pink and vegetables are tender.

Stir in tomato and seasonings; heat through. Add the shrimp; cook and stir for 3-4 minutes or until shrimp turn pink. Serve with the prepared rice. 

Yield: 4 servings.

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