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Cajun jambalaya pouch
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| 1/2 lb | raw shrimp, 26/30 size, pealed and deveined |
| 4 oz | boneless, skinless chicken breast, diced into 1 inch pieces |
| 1 turkey sausage, sliced | |
| 1/2 med | onion, diced |
| 1 med | bell pepper, diced |
| 1 rib | celery, diced |
| 1 1/2 med | tomatoes, coded and diced |
| 2 cloves | garlic, minced |
| 1 1/2 Tbsp | Cajun seasoning |
| 1 C | instant brown rice |
| 1/2 C | chicken broth |
Serves 4
Preheat oven to 400F
In a large bowl, toss together all ingredients, mixing well to combine.
Prepare to 2 foil pouches and coat with cooking spray and divide mixture between pouches.
Place pouches on cooking tray and place on middle rack of oven. Cook for 25 min or until rice and chicken are fully cooked. To test for doneness, carefully open 1 pouch and taste rice. If necessary, close pouch and return to oven for 5 min
Pour onto serving dish and serve immediately.
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