HomeJambalaya Chicken and Shrimp Jambalaya

Chicken and Shrimp Jambalaya

Posted in : Jambalaya on by : Daphne


1 tbs olive oil4 (4 oz) skinless, boneless chicken breast halves, cut into 1-inch pieces1 large onion, diced1 medium green pepper, diced2 tsp Cajun seasoning1 (10.75 oz) can Campbell’s® Condensed Tomato Soup2 cups water1 cup uncooked regular long-grain white rice1/2 lb fresh or thawed frozen medium shrimp, peeled and deveined1 large tomato, choppedChopped 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.