Jambalaya with Chorizo
1/2 cup chopped onion
1/2 cup chopped celery
4 links of Chorizo
1 tbsp. vegetable oil
1 lb. boneless skinless chicken breasts, cut into strips
2 tbsp. lite Creole seasoning, divided
1 can (14 1/2 oz.) diced tomatoes, undrained
1 cup water
1 can (8 oz.) low sodium tomato sauce
1/2 lb. cleaned medium shrimp
2 cups MINUTE® Brown Rice, uncooked
Heat oil in large nonstick skillet over medium-high heat. Add bell peppers, onions and celery; cook and stir until crisp-tender.
Toss chicken and Chorizo with 1 tbsp. of the seasoning. Add to skillet. Cook and stir 2 to 3 min. or until cooked through.
Add tomatoes, water, tomato sauce, shrimp and remaining 1 tbsp. seasoning; mix well. Bring to boil. Stir in rice; cover. Simmer 5 minutes Remove from heat. Let stand 5 minutes. Fluff with fork.
Makes 6 servings.
Cooks Note: I am still limited in the movement of my left shoulder following surgery last week I may have to adopt this recipe I will sever with French bread and a salad, pair with your favorite wine ( I am abstaining from alcohol while on pain meds.)