Spicy Shrimp and Chicken Jambalaya
There seem to be as many versions of Jambalaya as there versions of curries or the perfect marinara. Creole, Cajun, with "the trinity" or without, this version is a healthy, low fat, winner. I first cooked this recipe when I was catering and found myself baked pasta and roasted chicken-weary during high school graduation party season. With a few planning and execution modifications I was able to churn out hotel-pans of spicy jambalaya studded with tender shrimp and chicken....a very nice change. This recipe is a scaled down and...gasp... pork-fat-free version of my original recipe. If you're a hard-core jambalaya junky, feel free to add ham or andouille sausage-no questions asked :)
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