Thaw, peel, & remove tail from Shrimp. Cut into 1" pieces if large.
Cook Brown rice to make 2 cups of cooked rice.
In a very large pot or very deep pan add oil, cook onions & garlic on medium
Add in bell pepper & celery and saute 4 minutes
Add chicken and stir until lightly cooked (approx 6 mins)
Add tomatoes, tomato paste, hot sauce, spices, & bay leaf. Bring to a boil.
Stir in precooked rice, raw, peeled, and tail removed shrimp, and reduce heat and cover.
Let simmer until shrimp is fully cooked. (15-20 mins)
Once the soup has thickened up, remove the bay leaf & serve.
Do not add shrimp too early or it will be tough. It is not recommended to use precooked shrimp unless you add them at the very end.
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|Serving Size: 1 Serving (546g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 47 (13%)|
|Amt Per Serving||% DV|
|Total Fat 5.3g||7 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 190.5mg||59 %|
|Sodium 307.3mg||11 %|
|Potassium 1115.8mg||29 %|
|Total Carbohydrate 32.2g||9 %|
|Dietary Fiber 5.6g||23 %|
|Sugars, other 26.6g|
|Protein 44.2g||63 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 356
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