Page 143 - My Cookbook

INGREDIENTS
1/2 LB. boneless chicken breasts, cut into bite sized pieces
1/2 Lb uncooked large shrimp
3 Tbls vegetable oil, divided
2 med. red and/or green bell peppers, sliced
4 ounces andouile sausage or smoked sausage, chopped
2 cups water
1 pkg. Knorr Fiesta Sides Spanish Rice
1 clove garlic, chopped
Lousiana hot sauce, optional”
Cajun Jambalaya
Chicken
Source Excerpt From: Richard Jans. “The Best I Ever Ate.” iBooks.
DIRECTIONS
Season chicken and shrimp with salt and ground black pepper. Heat 1 Tbls oil in a 12 inch nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 4 minutes or until chicken is thoroughly cooked. Remove chicken and set aside.
Heat 1 Tbls oil in the same skillet and cook shrimp, stirring occasionally, 2 minutes or until shrimp turns pink. Remove shrimp and set aside.
Heat remaining 1 Tbls oil in the same skillet over medium heat and cook peppers and sausage, stirring occasionally, 4 minutes or until sausage is browned and peppers are crisp-tender. Stir in garlic and cook 1 minute. Add water and Spanish Rice. Bring to a boil over high heat. Reduce heat to medium and cook covered, stirring occasionally, 7 minutes or until rice is tender. Stir in chicken and shrimp.
Serve and shake hot sauce or red pepper flakes on.”