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Chicken + Meatball Jambalaya

Source of Recipe

from the turbo members recipe site


List of Ingredients

1/4 tsp. + 1/4 tsp. ground black pepper, separated
1/2 tsp. + 1/4 tsp. powdered garlic, separated
1/4 tsp. + 1/4 tsp. chili powder, separated
1/2 tsp. salt
2 minced garlic cloves
1/2 lb. boneless, skinless chicken breasts, in 1/2" cubes
1/2 lb. lean ground beef
1 10 3/4oz. can sodium free onion soup
2/3 c. salsa, flavor to your choice
water
1/2 lb. jumbo shrimp, cleaned and tails removed
splash or 2 of hot sauce, or to taste
1 c. instant rice
1/2 lb. frozen peas, thawed


Recipe

Mix together the 1/4 tsp. black pepper, 1/2 tsp. garlic and 1/4
tsp. chili powder and sprinkle over chicken meat. Place in the base.
Mix together the salt with the other 1/4 tsp. black pepper, the
1/4 tsp. garlic powder, the 1/4 tsp. chili powder and the minced
garlic; and combine with the ground beef until the seasonings are
well blended. Roll into 12 meatballs and place in the base.
Blend the soup with the salsa and 1 cup of water. Set aside.
Cover base, valve closed, high heat and cook for 3 minutes.
Uncover. Stir chicken and meatballs and add 1/4 c. water.
Cover, valve closed, medium/high heat and cook for 5 minutes.
Uncover. Add the splash of hot sauce, rice, shrimp, peas and the
soup mixture to the base.
Cover, valve closed, medium heat and cook for 4 minutes.
Uncover and stir.
Cover, valve open, high heat and cook for 3 minutes.
Then turn off the heat and let set for 2 minutes.
Makes 4 servings.