Jen’s Annual Fat Tuesday Dinner

I make this dish every year…mostly because it’s one of the handful of meals that I am able to make well and taste good.

You can enjoy it too, this year!


  • 1⁄2 pound uncooked boneless skinless chicken breast(s)
  • 1⁄2 pound uncooked shrimp
  • 1 Tbsp olive oil
  • 1 medium uncooked onion
  • 1 medium green pepper
  • 1 medium sweet red pepper
  • 1 rib(s) uncooked celery
  • 2 clove(s) garlic clove(s)
  • 1 cup(s) uncooked brown rice
  • 4 cup(s) reduced-sodium chicken broth
  • 14 1⁄2 oz canned diced tomatoes
  • 1⁄4 tsp dried thyme
  • 2 1/2 tbsp paprika
  • 2 tbsp salt
  • 1 tbsp black pepper
  • 1 tbsp cayenne pepper

I am a fat of putting this into a crock pot/slow cooker for about six hours and adding the rice about 40 minutes before eating.

You can also put all of the ingredients in a pot and simmer for about 40 minutes, or until rice becomes cooked.

Chicken and Shrimp Jambalaya with Mashed Sweet Potatoes and a Splenda Cornbread Muffin

Cornbread Muffins

  • 1 cup(s) yellow cornmeal
  • 1 cup(s) all-purpose flour
  • 2 tsp baking powder
  • 3⁄4 tsp table salt
  • 1⁄2 tsp baking soda
  • 1⁄2 cup(s) low-fat milk
  • 2 large egg white(s)
  • 2⁄3 Tbsp coconut oil
  • 2 tsp of Splenda (for a sweeter cornbread, without the calories of sugar)

**I line the baking pan with butter. Sometimes, I use a tsp of butter-flavored extract from Wilton!

Pour equally into a muffin pan.

Usually, this makes about eight muffins for me.

Bake a 350° until lightly brown on top. About 20 minutes.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s