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Chicken and Shrimp Jambalaya

kept byRandyW

A review: This was good, but way too soupy so I added the dry rice (1/2 cup) directly to the pot rather than cook it first.


1 tablespoon canola oil
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
3/4 pound skinless, boneless chicken thighs, cut into 1-inch pieces
2 cups chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
2 garlic cloves, minced
4 ounces turkey kielbasa, halved and cut into 1/4-inch-thick slices
2 teaspoons salt-free Cajun seasoning
1/2 teaspoon dried thyme
1/4 teaspoon Spanish smoked paprika (optional)
2 (14 1/2-ounce) cans diced tomatoes with onion and green peppers, undrained
1 (14-ounce) can fat-free, lower-sodium chicken broth
2 (3 1/2-ounce) bags boil-in-bag long-grain rice
1 pound medium shrimp, peeled and deveined
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon hot sauce
Fresh parsley leaves (optional)



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