Ingredients
| 1/2 lb. | boneless, skinless chicken | | 2 | inch pieces | | 1 | lg. onion, chopped | | 1 | lg. bell pepper, chopped | | 1 | celery rib, chopped | | 2 | jalapeno peppers, seeded and finely chopped | | 2 cloves | garlic, minced | | 1 tbsp. | canola oil | | 2 cans (14-1/2 oz. each) | diced tomatoes, undrained | | 1/2 cup | water | | 1 tsp. | thyme | | 1/2 tsp. | salt | | 1/4 tsp. | ground black pepper | | 1/4 tsp. | cayenne pepper | | 1 lb. | uncooked md. shrimp, peeled and deveined | | 2 cups | cooked long grain rice |
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Instructions
In a large stock pot, saute chicken, onion, bell pepper, celery, jalapenos and garlic in oil until chicken is no longer pink. Add tomatoes, water, thyme, salt, pepper and cayenne. Bring to a boil; reduce heat, cover and simmer for 15 minutes. Add shrimp and simmer 6-8 minutes longer or until shrimp turn pink. Stir in rice.
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