Jambalaya Skillet Recipe

Name: Jambalaya Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.
3
Add to skillet.
4
Cook and stir 2 to 3 minutes or until cooked through.
5
Stir in tomatoes, water, shrimp, tomato sauce and 1 tablespoon seasoning.
6
Bring to boil; simmer 2 minutes.
7
Stir in rice; cover.
8
Remove from heat.
9
Let stand 5 minutes.

565

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup chopped celery, 1/2 cup chopped onion, 1 green pepper, cut into thin strips, 1 Tbsp. oil, and more.

Yes, Jambalaya Skillet falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jambalaya Skillet

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