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Recipe: French Onion Jambalaya 29073
Similar Categories: French, Onion, Jambalaya, 29073
French Onion Jambalaya
1
tablespoon vegetable oil
2
boneless skinless chicken breasts, cubed
1/2
lb kielbasa or smoked sausage, in 1/2 inch slices (spicy or
not, your preference)
2
cloves garlic, minced
1/2
lb sliced mushrooms (optional)
1
can Campbell's French onion soup
1/3
cup salsa or picante sauce
1/4
teaspoon cayenne, to taste
1
cup white rice
1/2
lb cooked large shrimp
1/2
cup frozen peas (optional)
salt and black pepper, to taste
1.
Heat oil in skillet; add the chicken, sausage, and garlic (and
mushrooms, if using) and brown over medium heat.
2.
Remove drippings from pan.
3.
Turn heat to high, add the soup, salsa, and cayenne and bring to
a boil.
4.
Stir in the rice, cover, lower heat and simmer for about 20
minutes or until rice is to desired texture.
5.
Stir in the shrimp and peas, re-cover, season to taste with salt
and pepper, and cook for 5 minutes.
1
tablespoon vegetable oil
2
boneless skinless chicken breasts, cubed
1/2
lb kielbasa or smoked sausage, in 1/2 inch slices (spicy or
not, your preference)
2
cloves garlic, minced
1/2
lb sliced mushrooms (optional)
1
can Campbell's French onion soup
1/3
cup salsa or picante sauce
1/4
teaspoon cayenne, to taste
1
cup white rice
1/2
lb cooked large shrimp
1/2
cup frozen peas (optional)
salt and black pepper, to taste
1.
Heat oil in skillet; add the chicken, sausage, and garlic (and
mushrooms, if using) and brown over medium heat.
2.
Remove drippings from pan.
3.
Turn heat to high, add the soup, salsa, and cayenne and bring to
a boil.
4.
Stir in the rice, cover, lower heat and simmer for about 20
minutes or until rice is to desired texture.
5.
Stir in the shrimp and peas, re-cover, season to taste with salt
and pepper, and cook for 5 minutes.
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