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Chicken & Shrimp Jambalaya
Courtesy of Campbell's® Kitchen
Servings: 6
Prep Time: 25 Min.
Cook Time: 45 Min.
What you need:
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1 Tbsp. olive oil
1-1/4 lbs. skinless, boneless chicken breast halves, cut into 1-in. pieces
1 large onion, diced (about 1 c.)
1 medium green pepper, diced (about 1 c.)
2 tsp. Cajun seasoning
1 can (10-3/4 oz.) Campbell's® Condensed Tomato Soup
2 c. water
1 c. uncooked regular long-grain white rice
1/2 lb. fresh or thawed frozen medium shrimp, peeled and deveined
1 large tomato, chopped (about 1 1/2 c.)
chopped fresh parsley
What to do:
1. Heat the oil in a 12-in. skillet over medium-high heat. Add the chicken and cook until well browned, stirring occasionally.
2. Stir the onion, pepper and Cajun seasoning in the skillet and cook for 2 min.
3. Stir the soup, water and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 min. Stir in the shrimp and cook, uncovered, for 10 min. or until the shrimp are cooked through and the rice is tender. Stir in the tomato and parsley, if desired. Let stand for 10 min.
Nutritional information:
Calories: 314;   Total Fat: 5g;   Saturated Fat: 1g;   Cholesterol: 118mg;   Total Carbs: 38g;   Fiber: 2g;   Protein: 28g;   Sodium: 500mg;  
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