GRAND LUX CAFE’S CAJUN SHRIMP AND CHICKEN JAMBALAYA

2 tablespoons olive oil

1 pound boneless, skinless chicken breast, cut into 1-inch pieces

1 tablespoon plus

2 teaspoons Cajun spice

blend, divided

1 tablespoon plus

1 teaspoon all-purpose flour, divided

½ pound large shrimp, peeled, tails removed and deveined

¾ cup thin strips red, yellow and green peppers

¾ cup thin strips red onion

¼ cup minced tasso ham

1 tablespoon minced garlic

½ teaspoon kosher salt

¼ teaspoon pepper

1½ cups chicken broth

1 tablespoon unsalted butter White rice, for serving

Chopped parsley, for garnish

In a large skillet, heat olive oil over mediumhigh heat.

While oil is heating, in a medium bowl, combine chicken breast with 1 tablespoon Cajun spice blend and 1 tablespoon flour. Gently toss chicken until pieces are evenly coated. Add coated chicken to the skillet and cook, turning frequently, until the chicken is lightly browned but not cooked through. Do not crowd skillet. If necessary, cook chicken in batches and remove from skillet and keep warm.

While chicken is cooking, in a clean medium bowl, combine shrimp with 1 teaspoon Cajun spice blend and remaining 1 teaspoon allpurpose flour. Gently toss until shrimp is evenly coated.

Return chicken to skillet and add shrimp, pepper strips and red onion. Cook 2 minutes, stirring constantly. Add tasso ham, garlic, salt and pepper and stir to combine. Add chicken broth and remaining 1 teaspoon Cajun spice blend. Let mixture simmer until vegetables are tender and chicken and shrimp are cooked through, about 5 minutes. Taste for seasoning. When ready to serve, add butter and swirl into sauce.

To serve: Place a serving of rice on two plates. Divide jambalaya between plates, garnish with parsley and serve immediately.

Serves 2.

Per serving: 644 calories (percentage of calories from fat, 39), 75 grams protein, 21 grams carbohydrates, 3 grams fiber, 28 grams total fat (7 grams saturated), 334 milligrams cholesterol, 2,602 milligrams sodium