Jambalaya with Shrimp, Chicken & Andouille Sausage

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Jambalaya with Shrimp, Chicken &Andouille Sausage
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Course Main Dish
Cuisine American
Servings
servings
Course Main Dish
Cuisine American
Servings
servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cube and cook chicken until done.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion, chopped bell pepper, minced garlic, and sausage; sauté 5 minutes or until vegetables are tender.
  3. Add chicken, rice, and the next 7 ingredients (through bay leaf); cook 2 minutes. Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add shrimp; cook 5 minutes. Let stand 5 minutes. Discard bay leaf. Stir in parsley.
Recipe Notes

Makes ~1 1/2 C servings

Garnish with cooked crawfish!

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Nutrition Facts
Jambalaya with Shrimp, Chicken &Andouille Sausage
Amount Per Serving
Calories 552 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 4g 20%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 0.2g
Cholesterol 166mg 55%
Sodium 840mg 35%
Potassium 544mg 16%
Total Carbohydrates 67g 22%
Dietary Fiber 7g 28%
Sugars 8g
Protein 35g 70%
Vitamin A 72%
Vitamin C 231%
Calcium 16%
Iron 36%
* Percent Daily Values are based on a 2000 calorie diet.

Grilled Chicken and Zucchini Yakitori

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Grilled Chicken and Zucchini Yakitori
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Rating: 0
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Course Main Dish
Cuisine American
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Bring mirin, low sodium soy sauce, honey and crushed garlic to a boil in a medium-sized sauce pan, and cook over medium heat for about 5 minutes. Set aside to cool.
  2. Cut the chicken into 1-inch pieces and place in a Ziplock bag; pour half of the marinade over the chicken. Place the zucchini in a second large Ziplock bag and pour the remaining marinade over the zucchini. Refrigerate for at least 30 minutes. Meanwhile, soak the skewers in water 30 minutes so they don’t burn.
  3. Thread the chicken onto skewers, alternating with green onion so that each stick has 3 cubes of chicken and two pieced of green onion, discarding the chicken marinade.
  4. Thread the zucchini onto skewers, alternating with remaining green onion, reserving the marinade for basting.
  5. Preheat the grill or a grill pan over medium-high heat. When hot, spray with oil then reduced heat to medium; grill the zucchini and chicken skewers about 5 to 6 minutes on each side brushing both sides of the skewers with the yakitori sauce during the last few minutes of cooking time..
  6. Makes 14 chicken skewers, 4 zucchini skewers.
Recipe Notes

*Note: It’s really hard to be accurate with the sodium here since most of it is tossed, I calculated it with 2 tbsp soy sauce and 1 tbsp mirin, but it would actually be less.

Skinnytaste.com Size: 3 1/2 chicken skewers, 1 zucchini • Points +: 5 pts • Smart Points: 9 Calories: 213.5 • Fat: 8.5 g • Carb: 14 g • Fiber: 1.5 g • Protein: 21 g • Sugar: 10 g Sodium: 618.5 mg* • Cholest: 72 mg Read more at http://www.skinnytaste.com/grilled-chicken-and-zucchini-yakitori/#v0O6pge95T8WSCcQ.99

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