This skillet jambalaya features plump shrimp, tender strips of chicken and the Holy Trinity of Cajun cookin'—onion, celery and green pepper.
What You Need
Original recipe yields 6 servings
1 green pepper, cut into strips
1 stalk celery, chopped
1/2 cup chopped onion s
1 Tbsp. oil
1-1/2 lb. boneless skinless chicken breast s, 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
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Let's 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.
Serve with a mixed green salad tossed with KRAFT Lite Zesty Italian dressing.
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.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.