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Chicken & Shrimp Jambalaya

Chicken & Shrimp Jambalaya

4.47
(15)

You won't believe how easy it is to make this Cajun-style favorite!  So get out your skillet and get ready for a boldly flavored dish that's sure to please the whole family.

serves 6 people

Ingredients

cost per recipe: $13.66

The price is determined by the national average.

  • 1

    tablespoon olive oil

  • 1 1/4

    pounds skinless, boneless chicken breast halves, cut into 1-inch pieces

  • 1

    large onion, diced (about 1 cup)

  • 1

    medium green pepper, diced (about 1 cup)

  • 2

    teaspoons Cajun seasoning

  • 1

    can (10 3/4 ounces) Campbell's® Condensed Tomato Soup

  • 2

    cups water

  • 1

    cup uncooked long grain white rice

  • 1/2

    pound fresh or thawed frozen medium shrimp, peeled and deveined

  • 1

    large tomato, chopped (about 1 1/2 cups)

  • 1

    tablespoon chopped fresh parsley

view nutrition info

How to Make It

Heat the oil in a 12-inch skillet over medium-high heat.  Add the chicken and cook until well browned, stirring occasionally.
Stir the onion, pepper and Cajun seasoning in the skillet and cook for 2 minutes.
Stir the soup, water and rice in the skillet and heat to a boil.  Reduce the heat to low.  Cover and cook for 20 minutes.  Stir in the shrimp and cook, uncovered, for 10 minutes or until the shrimp are cooked through and the rice is tender.  Stir in the tomato and parsley, if desired.  Let stand for 10 minutes.
Step 1

Heat the oil in a 12-inch skillet over medium-high heat.  Add the chicken and cook until well browned, stirring occasionally.

Step 2

Stir the onion, pepper and Cajun seasoning in the skillet and cook for 2 minutes.

Step 3

Stir the soup, water and rice in the skillet and heat to a boil.  Reduce the heat to low.  Cover and cook for 20 minutes.  Stir in the shrimp and cook, uncovered, for 10 minutes or until the shrimp are cooked through and the rice is tender.  Stir in the tomato and parsley, if desired.  Let stand for 10 minutes.

Recipe Tips

  • Flavor Variation: For a more classic jambalaya flavor, stir in 1 cup chopped smoked ham with the soup.
  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
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Made With
Campbell's® Condensed Tomato Soup

Campbell's® Condensed Tomato Soup

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Ratings & Reviews

(15)
  • Stephanie

    January 12, 2015

    Recipe a little bland.

    I added more cajun seasoning and then some ground red pepper and added in addition to the green pepper, sweet peppers.

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  • jo0526

    September 6, 2014

    Loved This!!!

    I have made and followed this recipe for a longgg time now. It's super easy and full of flavor. My kids and fiancé absolutely love this as well.

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  • Barbara D.

    October 21, 2013

    This is an awesome recipe

    I usally use Zatarains Jambalaya rice mix and add shrimp, chicken, maybe sausage, and different veggies. My hubby tells me it is to spicy & I gave him acid reflux so I tried this recipe - He loved it! Shhh.....I spice it down a bit.

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  • chica

    August 14, 2013

    Flavorful

    The flavor is there, added 1 red pepper, minced garlic, doubled the seasoning and left out tomato. The only problem was the rice, next time I will either do that on the side or use minute rice but otherwise very good and easy.

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  • D K.

    September 19, 2012

    Chicken & Shrimp Jambalaya

    Very yummy!! Like others have suggested, I cooked the rice seperate and added in later. The only substitution I made was a red bell pepper (since my husband doesn't like green ones) Very yummy, will be making this again! I gave this a normal rating only because of there was some prep work involved. Not too much, but normal chopping of veggies and meat.

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