HOW TO MAKE JAMBALAYA

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JAMBALAYA SKILLET








JAMBALAYA SKILLET

JAMBALAYA RECIPE INGREDIENTS
  • 1 medium green pepper, chopped
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 tbsp. vegetable oil
  • 1 lb. boneless skinless chicken breasts, cut into strips
  • 2 tbsp. lite Creole seasoning, divided
  • 1 can (14 1/2 oz.) diced tomatoes, undrained
  • 1 cup water
  • 1 can (8 oz.) low sodium tomato sauce
  • 1/2 lb. cleaned medium shrimp
  • 2 cups MINUTE® Brown Rice, uncooked
JAMBALAYA RECIPE INSTRUCTIONS
Heat oil in large nonstick skillet over medium-high heat. Add bell peppers, onions and celery; cook and stir until crisp-tender.

Toss chicken with 1 tbsp. of the seasoning. Add to skillet. Cook and stir 2 to 3 min. or until cooked through.

Add tomatoes, water, tomato sauce, shrimp and remaining 1 tbsp. seasoning; mix well. Bring to boil. Stir in rice; cover. Simmer 5 minutes Remove from heat. Let stand 5 minutes. Fluff with fork.

Makes 6 servings.

Cook's Note: Omit 1 tbsp. of the Creole seasoning. Substitute 1 pkg. (6 oz. each) Grilled Chicken Breast Strips for cooked fresh chicken strips. Cook and stir celery, onion, green pepper and chicken breast strips in hot oil until vegetables are tender. Continue as directed.

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