Cajun Shrimp Jambalaya

1 lb. shrimp, peeled

7 oz. Andouille sausage or smoked sausage, sliced into 1/4-in.-thick rounds (1 3/4 cups slices) 

1/2 lb. boneless, skinless chicken breast, cut into 1-in. pieces (1 1/2 cups pieces) 

2 Tab. olive oil

2 tea. Cajun seasoning

2 cups chopped green pepper

1 cup chopped onion

1 cup chopped celery

2 cloves garlic, minced

2 cups chopped tomatoes

3 cups chicken broth

2 cups Instant brown rice

1/4 cup tomato paste

1/4 tea. Tabasco

salt, to taste

1 Tab. lemon juice

1/4 cup sliced green onion

Cajun seasoning, optional

Cook the sausage and chicken together in 1 Tab. olive oil until cooked through. Add shrimp and tea Cajun seasoning during the last couple of minutes and cook for 2-4 minutes, stirring frequently. Set aside.

Add another Tablespoon of olive oil to same pan and cook the sweet peppers, onion, celery and garlic for 4 or minutes, stirring occasionally. Stir in tomatoes, chicken broth, Instant brown rice, tomato paste, 1 tea. Cajun seasoning, Tabasco and salt, as needed. Bring to a boil, stirring thoroughly. Reduce heat, cover and simmer 10 minutes, or until liquid is absorbed into the rice.

You can either stir in the cooked meats and lemon juice and warm through, stirring continuously OR you can heat the meats again separately and serve on top of the rice and vegetables into four shallow bowls. 

Top each serving with 1 Tab. green onions. If desired, sprinkle with additional Cajun seasoning.

Meal Total Per Serving: 245 calories, 15 g fat, 39g carbs

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