I cooked this for supper and thought I’d share the recipe with you!  The recipe is from the Weight Watchers “Ready, Set, Go!” Cookbook.  Page 112.

Weight Watcher’s Shrimp and Chicken Jambalaya

7 PointsPlus Value

2 teaspoons olive oil
1 large onion, chopped
1 red bell pepper, chopped
1 celery stalk, chopped
2 garlic cloves, minced
1 cup brown rice
1 (14 1/2-ounce) can reduced-sodium chicken broth
1 (14 1/2-ounce) can diced tomatoes
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon cayenne 
1/2 pound skinless boneless chicken breasts, cut into 3/4-inch chunks
1/2 pound medium shrimp, peeled and deveined
4 cups small broccoli florets
1 (2 ounce) piece cooked low-sodium fat-free ham, diced
3 scallions, thinly sliced.


[To save some prep time, buy two (8 ounce) packages of broccoli florets form the produce section of your supermarket.]


1.  Heat oil in nonstick Dutch oven (I used a deep frying pan) over medium heat.  Add onion, bell pepper, and celery; cook, stirring until softened, about 5 minutes.  Stir in garlic and cook, stirring until fragrant, about 30 seconds.  Add rice and cook, stirring, 1 minute.

2.  Add broth, tomatoes, thyme, salt, and cayenne to pot; bring to boil.  Reduce heat and simmer, covered, until rice is almost tender about 30 minutes.

3.  Add chicken to pot.  Cook, covered, 10 minutes.  Stir in shrimp, broccoli, and ham.  Cook, covered, until shrimp are just opaque, chicken is cooked through, and rice is tender, about 5 minutes longer.  serve sprinkled with scallions.

Per serving: 1/6 of Jambalaya




The Weight Watcher recipes are good, but sometimes need additional seasoning.  My husband added “Old Bay” seasoning to his and loved it.  I looked on the WW e-tracker and didn’t see Old Bay, but many of the seasonings were 0 points.  If concerned, add a point or two.


I don’t love “Thyme” a lot, so I may leave that spice out next time.  Also — the ham didn’t add a lot to the dish.  You could probably do without.


Enjoy~