Source: Campbell's Recipes

Chicken & Shrimp Jambalaya
You won't believe how easy it is to make this Cajun-style favorite!  So get out your skillet and get ready for a boldly flavored dish that's sure to please the whole family.
Rating:
Serves: 6 servings (about 1 1/3 cups each)
Prep Time: 25 minutes
Cook Time: 45 minutes

 

 
1 tablespoon olive oil
1 1/4 pounds skinless, boneless chicken breast half, cut into 1-inch pieces
1 large onion, diced (about 1 cup)
1 medium green pepper, diced (about 1 cup)
2 teaspoons Cajun seasoning
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
2 cups water
1 cup uncooked regular long-grain white rice
1/2 pound fresh or thawed frozen medium shrimp, peeled and deveined
1 large tomato, chopped (about 1 1/2 cups)
Chopped fresh parsley




Heat the oil in a 12-inch skillet over medium-high heat.  Add the chicken and cook until well browned, stirring occasionally.

Stir the onion, pepper and Cajun seasoning in the skillet and cook for 2 minutes.

Stir the soup, water and rice in the skillet and heat to a boil.  Reduce the heat to low.  Cover and cook for 20 minutes.  Stir in the shrimp and cook, uncovered, for 10 minutes or until the shrimp are cooked through and the rice is tender.  Stir in the tomato and parsley, if desired.  Let stand for 10 minutes.

Flavor Variation: For a more classic jambalaya flavor, stir in 1 cup chopped smoked ham with the soup.
Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.


Notes:
Nutritional Values per Serving using Campbell's Tomato Soup: Calories 314, Total Fat 5g, Saturated Fat 1g, Cholesterol 118mg, Sodium 500mg, Total Carbohydrate 38g, Dietary Fiber 2g, Protein 28g, Vitamin A 12%DV, Vitamin C 21%DV, Calcium 4%DV, Iron 20%DV

Tips: