Shrimp and Chicken Jambalaya Stirfry


Rio Rancho Dogging Sites

A delicious and spicy stirfry twist on the classic Shrimp and Chicken Jambalaya. This quick and easy dish is perfect for those who love bold flavors and a touch of Cajun heat.

Ingredients:
  • 1 cup cooked rice
  • 1/2 lb shrimp, peeled and deveined
  • 1/2 lb boneless chicken breast, diced
  • 1 bell pepper, sliced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can 14 oz diced tomatoes
  • 1 tsp Cajun seasoning
  • 1/2 tsp paprika
  • 1/2 tsp dried thyme
  • 1/4 tsp cayenne pepper adjust to taste
  • Salt and pepper to taste
  • 2 tbsp vegetable oil
  • Green onions for garnish

Instructions:

In a large skillet or wok, heat the vegetable oil over medium-high heat

Add the diced chicken and cook until browned and cooked through, about 5 minutes

Remove from the skillet and set aside

In the same skillet, add the shrimp and cook for 2-3 minutes on each side until they turn pink

Remove and set aside with the cooked chicken

In the same skillet, add the chopped onion, sliced bell pepper, and minced garlic

Saut for 2-3 minutes until they start to soften

Stir in the diced tomatoes, Cajun seasoning, paprika, dried thyme, cayenne pepper, salt, and pepper

Cook for another 5 minutes, allowing the flavors to meld together

Add the cooked rice to the skillet and stir-fry everything together for an additional 2-3 minutes

Finally, return the cooked chicken and shrimp to the skillet

Stir-fry for another 2 minutes to heat everything through

Serve hot, garnished with chopped green onions

Enjoy your Shrimp and Chicken Jambalaya Stirfry


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