Chicken and Shrimp Jambalaya

Chicken and Shrimp Jambalaya

7

"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."

Ingredients

1 h 20 m {{adjustedServings}} servings 297 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 297 kcal
  • 15%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 37.7g
  • 12%
  • Protein:
  • 24.7 g
  • 49%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 554 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring occasionally.
  2. Stir the onion, pepper and Cajun seasoning in the skillet and cook for 2 minutes.
  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.

Footnotes

  • Recipe Tips:
  • Flavor Variation: For a more classic jambalaya flavor, stir in 1 cup chopped smoked ham with the soup.
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Reviews

7
  1. 8 Ratings

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This was fabulous! I added some Italian spicy sausage and used diced tomatoes instead of the soup as suggested to me. The rice however took forever to be tender and ready to eat.

Probably wouldn't make this one again. I found that the liquid dried up too quickly while cooking and I kept having to add water to keep it going in the skillet. It didn't seem like an easy re...

My husband especially liked this! I used Tobasco sauce in lieu of the cajun seasoning (didn't have cajun seasoning). I also simplified this by using some precooked chicken breast I had in the fr...