Louisiana-Style Chicken, Sausage & Shrimp Skillet
Onion, bell pepper and celery combine with chicken, smoked sausage, shrimp and rice then simmer in a sauce made with our Tomato Soup and classic Louisiana seasonings. This healthy version of a Jambalaya is so delicious we know you’re going to want to make it again and again. See recipe tips to learn how to prep and freeze the ingredients so you can whip this up in a flash. For a traditional Jambalaya, try: Hearty Jambalaya
serves
4
people
Ingredients
cost per recipe: $8.78
The price is determined by the national average.
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1
tablespoon olive oil
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12
ounces skinless, boneless chicken breast halves, cut into 1-inch pieces
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2
ounces smoked turkey sausage, cut into 1/2-inch slices
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2
stalks celery, chopped (about 1 cup)
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1
large green pepper, chopped (about 1 cup)
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1
large onion, chopped (about 1 cup)
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2
cloves garlic, chopped
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1
cup uncooked whole grain parboiled brown rice
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1/2
teaspoon dried thyme, crushed
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1/8
teaspoon cayenne pepper (or to taste)
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1
can (10 3/4 ounces) Campbell’s® Healthy Request® Condensed Tomato Soup
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1 1/2
cups water
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2
ounces uncooked shrimp (31-40 count per pound), peeled and deveined
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2
tablespoons chopped fresh parsley (optional)
How to Make It
Step 1
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and sausage and cook until browned, stirring often. Remove the chicken and sausage from the skillet. Pour off any fat.
Step 2
Add the celery, pepper, onion and garlic to the skillet and cook for 7 minutes or until the vegetables are tender, stirring occasionally.
Step 3
Add the rice, thyme and cayenne pepper to the skillet and cook and stir for 1 minute. Stir in the soup and water and heat to a boil. Return the chicken and sausage to the skillet. Reduce the heat to low. Cover and cook for 15 minutes. Stir in the shrimp. Cover and cook for 10 minutes or until the chicken and shrimp are cooked through and the rice is tender. Sprinkle with the parsley, if desired.
Recipe Tips
- Recipe Note: Serve hot sauce on the side, if you like.
- Ingredient Note: "Parboiled" rice is another name for "converted" rice. Different brands will specify one or the other or both on their labels, in the front or noted in their ingredient list.
- Heart-Check Recipe Certification is based on the original recipe. Modifications may result in changes to the nutrition profile of this recipe.
- Make Ahead Freezer Meal: Cook the rice first (according to package directions), then cool completely. Place into a resealable freezer bag, seal (removing all air) and freeze (you’ll stir the cooked rice into the soup mixture- it saves 15 minutes cook time!). Prep the vegetables and place into another resealable freezer bag with the thyme and cayenne pepper. Cut up the chicken and sausage and place into a third bag. Finally, prep the shrimp and place into a fourth bag. Seal the bags (removing all air) and freeze. Thaw overnight in the refrigerator before following the recipe as written (except reduce the water to 1 cup and omit the 15 minute cook time from Step 3- just add the frozen rice after cooking the shrimp and heat through.)
