Chicken and Shrimp Jambalaya

This would be the quickie version of jambalaya.  Not fussy, quick, easy, healthy, tasty and on the table with relative ease.  :-)  You can basically substitute with any vegetables or meats in the fridge.  Last time, we had roast beef jambalaya (recipe HERE) which was basically a bacon and beef version.  :-) A great alternative to pasta.  Try it sometime.

CHICKEN AND SHRIMP JAMBALAYA

Serves: 6-8

approx prep time: 20min

approx cook time: 45min

INGREDIENTS: 

- 1 large Red, Yellow or Orange bell pepper

- 1 zucchini

- 1 large white onion

- 1 large carrot

- 2 stalks of celery

- 1/2 cup uncooked white rice

- 1 large chicken breast

- 1 cup of large shrimps, peeled, with tail removed

- 1/2 cup shredded Parmesan cheese

- 1/2 bottle of Tomato Sauce or Pasta Sauce

- 1tbsp Vegetable Seasoning

- salt/pepper to taste

- 2 cloves garlic

- 2tbsp olive oil

HOW TO MAKE IT:

- Cook the rice according to the directions on it's packaging.

- Dice vegetables (Onion, Zucchini, pepper, carrot, celery) into medium size pieces and set aside.

- Dice chicken, and set aside.

- very finely chop garlic.

- When the rice is almost ready, heat two large non-stick fry pans over medium heat.

- In the first pan, add 1tbsp of oil, all the vegetables, garlic and vegetable seasoning, stirring often.

- In the second pan, add 1tbsp oil, and all of the chicken. Stir frequently.

- Season the chicken lightly with salt and pepper while cooking.

- When the chicken is cooked add it to the vegetable mix and using the same pan cook the shrimp, along with a little more pepper. Cook for 1-2 minutes, stirring once or twice.

- Add rice, pasta/tomato sauce, Parmesan cheese, and if desired additional seasoning to the vegetables.

- Add cooked shrimp to the vegetables.

- Mix well, and cook for 1-2 minutes on low.

- Serve hot!