Jambalaya This originally appeared on the web site for public television’s national RV-based travel series Experience America with dietician/home chef Michele Lites who hails from New Orleans. This recipe is easy and provides a hefty serving of vegetables in each portion. (Recipe is good for about six servings.)
Ingredients One box of Zatarain’s Jambalaya mix ½ cup small raw deveined shrimp (optional)
½ cup cooked boneless chicken breast and/or thighs, cut into small pieces
½ cup chopped of each:
yellow squash
zucchini
bell peppers (green, red, and/or yellow)
tomatoes
corn kernels
okra (optional)
Directions
Cook the jambalaya mix according to directions. When the mixture comes to a boil, add the vegetables. Cook for another ten minutes and add the cooked chicken and raw shrimp during the last five minutes. Don’t overcook the shrimp or it’ll be tough.
Serve with grilled Creole-style shrimp, a green salad and French bread.
The Monsanto Company and the American Farm Bureau Federation make presentation of America's Heartland possible.
Additional production and promotion assistance is provided by the American Soybean Association, National Corn Growers Association, National Cotton Council, United Soybean Board, U.S. Grains Council, National Association of Wheat Growers, and the National FFA Organization.
