Jambalaya Skillet

Makes 6 Servings

4 Member Ratings


1 Tbsp vegetable oil
1 green bell pepper, chopped
1/2 cup onion, chopped
1/2 cup chopped celery
1 lb boneless skinless chicken breast, cut into strips
2 Tbsps lite Creole seasoning, divided
1/2 lb cooked sausage, sliced
1 can (14 1/2 oz.) diced tomatoes, undrained
1 cup water
1 can (8 oz.) low sodium tomato sauce
1/2 lb medium shrimp, peeled and deveined
2 cups Minute® Brown Rice, uncooked


  • HEAT oil in large nonstick skillet over medium-high heat. Add bell peppers, onions and celery; cook and stir until crisp-tender.
  • TOSS chicken with 1 tablespoon seasoning. Add to skillet. Cook and stir 2 to 3 minutes or until cooked through.
  • ADD sausage, tomatoes, water, tomato sauce, shrimp and remaining 1 tablespoon seasoning; mix well. Bring to a boil. Stir in rice; cover. Simmer 5 minutes. Remove from heat. Let stand 5 minutes. Fluff with fork.
  • Omit 1 tablespoon Creole seasoning. Substitute 2 packages (6 ounces each) grilled chicken breast strips for fresh chicken strips. Cook and stir bell pepper, onions, celery and chicken breast strips in hot oil until vegetables are crisp-tender. Continue as directed.