This zesty and easy one-pot jambalaya brings together the mouth-watering combo of chicken, shrimp and andouille sausage, but it’s the Pacific Foods® Organic Spicy Garden Tomato Soup that gives the dish a spicy garden-fresh flavor and creamy, risotto-like texture. Deliver an extra layer of savory goodness and cook to perfection with the simple method of toasting the rice in the skillet then simmering it in Organic Low Sodium Free Range Chicken Broth. The end result is a comforting, full-flavored bowl of jambalaya loaded with texture, flavor and freshness.
Ingredients
- 8 ounces boneless, skinless chicken breast, cut into 1-inch pieces
- 2 teaspoons Cajun seasoning
- 1 tablespoon olive oil
- 2 stalks celery, sliced (about 1 cup)
- 1 large onion, diced (about 1 cup)
- 1 large green bell pepper, diced (about 1 cup)
- 8 ounces smoked andouille sausage, sliced
- 1 1/2 cups uncooked long grain white rice
- 2 1/2 cups Pacific Foods® Organic Low Sodium Free Range Chicken Broth
- 2 1/2 cups Pacific Foods® Organic Spicy Garden Tomato Soup
- 8 ounces (31/40 count per pound) uncooked shrimp, peeled and deveined and tails removed
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Instructions
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Step 1
Season the chicken with the Cajun seasoning. Heat the oil in a 12-inch skillet over medium-high heat. Add the celery, onion and bell pepper and cook for 5 minutes or until tender-crisp stirring occasionally. Season with salt and black pepper, if desired.
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Step 2
Add the chicken, sausage and uncooked rice and cook and stir for 2 minutes or until the rice is lightly toasted.
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Step 3
Stir in the broth and heat to a boil. Reduce the heat to medium-low. Cover and simmer for 20 minutes or until the rice is tender.
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Step 4
Stir in the soup and shrimp. Cover and cook for 5 minutes or until the shrimp are done. Season with salt and black pepper to taste. Sprinkle with chopped fresh parsley, if desired.
