Jambalaya Skillet

4 Member Ratings

Ingredients

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.