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Nutrition Facts
Serving Size | |
Amount Per Serving |
Calories | 314 |
| % Daily Value |
Total Fat 5g | 14% |
Cholesterol 118mg | |
Sodium 500mg | |
Total Carbohydrate 38g | 48% |
Dietary Fiber 2g | 3% |
Protein 28g | 36% |
Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
15 min. |
35 min. |
50 min. |
6 |
314 |
Chicken and Shrimp Jambalaya
A Louisiana healthy favorite dish filled with local flavor!
Ingredients:
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 |
Instructions:
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. |
4 | Stir in the tomato and parsley, if desired. Let stand for 10 min. |