Shrimp and Chicken Jambalaya

We enjoyed this meal after a nice day trip to Natchitoches, a town south of here known for its historical significance. It is also the home of the Louisiana Sports Hall of Fame (Shaq and ???), the site of Northwestern State University, and most importantly, the place where they filmed Steel Magnolias. For those who've never heard of it, don't try to pronounce it. It is inexplicably pronounced Nack-a-dish. It is unclear why this pronunciation was chosen. It brings back fond memories of Idaho, which is home to a town called St. Maries which is either misspelled or is named after more than one St. Mary.

Anywho, this is a nice jambalaya that is relatively easy to make. We used creole boiled rice from nolacuisine.com rather than the brown rice. I think that made a huge difference. It was a very good meal. It reminds me of my dad's Shreveport gumbo, but without okra and tomato juice.

Connor says: Yum!!!! I am going to eat most of my plate, then demand to sit with Dad, and then do laps around the house because I AM EXCITED!!!!!! I do not want to go to bed, but I am exhausted. I will sprint from room to room until you convince me it's actually bedtime.



Makes 4 servings


2 tsp olive oil

	1 medium uncooked onion(s), sweet, chopped (about 1 cup)
	1 medium green pepper(s), chopped (about 1 cup)
	8 oz uncooked boneless skinless chicken breast(s), cut into bite-size pieces
	29 oz canned stewed tomatoes, undrained
	12 oz uncooked shrimp, peeled and deveined
	1 tsp Italian seasoning, dried
	1 tsp hot pepper sauce
	4 cup(s) cooked brown rice

Instructions

• Heat oil in a large nonstick skillet over medium-high heat. Add onion and pepper; cook, stirring, until crisp-tender, about 5 minutes.
  
• Stir in chicken; cook, stirring, until chicken is no longer pink, about 5 minutes.
  
• Stir in remaining ingredients, except rice; bring to a boil. Reduce heat; simmer, stirring occasionally, until shrimp are cooked through, about 5 minutes.
  
• Stir in rice; continue cooking until liquid is almost absorbed and rice is thoroughly heated, about 2 minutes. Yields about 2 cups per serving.