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Main dishes

Jambalaya Skillet

photo by:kraft
This skillet jambalaya features plump shrimp, tender strips of chicken and the Holy Trinity of Cajun cookin'—onion, celery and green pepper.
time
prep:
30 min
total:
30 min
servings
total:
6 servings

What You Need

1
 green pepper, cut into strips
1
stalk  celery, chopped
1/2
cup  chopped onions
1
Tbsp.  oil
1-1/2
lb.  boneless skinless chicken breasts, cut into strips
2
Tbsp.  Creole seasoning, divided
1
can  (14-1/2 oz.) diced tomatoes, undrained
1
cup  water
1
can  (8 oz.) tomato sauce
1/2
lb.  uncooked deveined peeled medium shrimp
2
cups  instant brown rice, uncooked

Make It

COOK and stir peppers, celery and onions in hot oil in large skillet on medium-high heat 5 min. or until crisp-tender.

TOSS chicken with 1 Tbsp. seasoning. Add to skillet; cook and stir on medium heat 4 min. or until done.

ADD tomatoes, water, tomato sauce, shrimp and remaining seasoning; mix well. Bring to boil. Stir in rice; cover. Simmer on low heat 5 min. Remove from heat. Let stand 5 min. Fluff with fork.

Kraft Kitchens Tips

Serving Suggestion
Serve with a mixed green salad tossed with KRAFT Lite Zesty Italian dressing.
Shortcut
Omit 1 Tbsp. of the Creole seasoning. Substitute 1 pkg. (6 oz.) OSCAR MAYER Deli Fresh Grilled Chicken Breast, cut into strips, for the cooked fresh chicken. Cook and stir peppers, celery, onions and chicken in hot oil until vegetables are crisp-tender. Continue as directed.
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RecipeDetail
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