Chicken & Shrimp Jambalaya

Campbell's Chicken & Shrimp Jambalaya Recipe

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.

At a glance

Prep

25 min.

Total

1 hr. 20 min.

Serves

6

Servings: about 1 1/3 cups each

Cook: 45 min.

Stand: 10 min.

Cost per recipe: $13.25

Made With

  • Campbell's® Condensed Tomato Soup

    Campbell's® Condensed Tomato Soup

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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 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

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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Recipe Nutritional Information

Made With

Campbell's Tomato Soup

calories

314

totalfat

5g

saturatedfat

1g

cholesterol

118mg

sodium

500mg

totalcarbohydrate

38g

dietaryfiber

2g

protein

28g

vitamina

12%DV

vitaminc

21%DV

calcium

4%DV

iron

20%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

  • 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.
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RID#60568

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