Sunday Dinner Recipe: Chicken & Shrimp Jambalaya

www.campbellskitchen.com
http://www.campbellskitchen.com

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.

What You’ll Need

1 tablespoon olive oil
1 1/4 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
1 large onion, diced (about 1 cup)
1 medium green bell 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 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)
1 tablespoon Chopped fresh parsley

How to Make It

1 Heat the oil in a 12-inch 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 minutes.

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 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.

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SOURCE: Campbell’s Kitchen

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