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    Jambalaya Skillet
    Prep: 10 mins – Ready in: 20 mins

    1/2 cup chopped celery
    1/2 cup chopped onion
    1 green pepper, cut into thin strips
    1 Tbsp. oil
    2 boneless skinless chicken breast halves, cut into strips
    2 Tbsp. Creole seasoning, divided
    1 can (14-1/2 oz.) diced tomatoes
    1 cup water
    1/2 lb. medium shrimp, peeled, deveined
    1 can (8 oz.) tomato sauce
    2 cups MINUTE White Rice, uncooked

    Cook and stir celery, onion and green pepper in oil in large skillet until tender.

    Coat chicken with 1 tablespoon of the seasoning. Add to skillet. Cook and stir 2 to 3 minutes or until cooked through.

    Stir in tomatoes, water, shrimp, tomato sauce and 1 tablespoon seasoning. Bring to boil; simmer 2 minutes. Stir in rice; cover. Remove from heat. Let stand 5 minutes.

    Makes 4 to 6 servings

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