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Jambalaya Skillet

20 Min(s)
10 Min(s) Prep
10 Min(s) Cook
What You Need
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4 servings
Original recipe yields 4 servings
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
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Let's Make It
1
Cook and stir celery, onion and green pepper in oil in large skillet until tender.
2
Coat chicken with 1 tablespoon of the seasoning. Add to skillet. Cook and stir 2 to 3 minutes or until cooked through.
3
Stir in tomatoes, water, shrimp, tomato sauce and 1 tablespoon seasoning. Bring to boil; simmer 2 minutes. Stir in rice; cover. Remover from heat. Let stand 5 minutes.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
4 to 6
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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