Chicken and Shrimp Jambalaya 2 chicken breast, cut into pieces 1 Tbsp olive oi…

Chicken and Shrimp Jambalaya

2 chicken breast, cut into pieces
1 Tbsp olive oil
Salt and pepper, to taste
1 tsp lemon juice
1/4 – 1/2 c. Medium shrimp, washed
—— season chicken with salt and pepper. Pour oil in a deep pot or pan on medium heat and cook chicken until no longer pink. Set aside. Add shrimp and season with salt, pepper, and lemon juice. Cook until pink and place with chicken.

1 jalapeño, diced
1 medium onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
3-4 tsp garlic, minced
—— in the same pan you cooked the chicken, add another Tbsp of olive oil and sauté the garlic, peppers, onion and jalapeño until fragrant and softened.

3 c. Chicken broth
2 Roma tomatoes, diced
1 1/2 tsp. Italian seasoning
2 Tbsp. Creole seasoning
1/4 tsp. Paprika
1 1/2 c. Uncooked jasmine rice
—— add chicken broth, tomatoes, spices, and rice. Stir to incorporate and lower heat to medium low. Simmer about 20-25 minutes or when rice is fully cooked.
—— mix chicken and shrimp into the rice. Serve and enjoy!