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Chicken Jambalaya

Made With:



The one you always remember. Great as a soup or use an ingredient in your recipe!

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* Can also use Campbell’s® Condensed Reduced Sodium Tomato soup, 12 x 1.36 L (48 oz), code #18987

Total Time

45 min.

Serving & Size

250 mL (1 cup)

A Cajun-style favourite with onion, peppers, celery and chicken. Spiced up with a Cajun spice blend.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
Sodium mg
Total Carbohydrate mg
Dietary Fiber g
Protein g
Vitamin A %
Vitamin C %
Calcium %
Iron %
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Step 1
Profit Per Serving

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Step 2
Profit Per Meal

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Step 3
Profit Per Day

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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Vegetable oil 3 tbsp 45  mL
Onion, diced 2 cups 500  mL
Green pepper, diced 2 cups 500  mL
Red bell pepper, diced 2 cups 500  mL
Celery, diced 1 1/2 cups 375  mL
1. Heat oil in a large pot over medium-high heat. Sauté onions, peppers and celery for 5 minutes.
Ingredients Weight Measure
Weight Measure
Chicken breast, boneless, skinless 2 1/2 lbs
Garlic, minced 1/2 tsp mL
Paprika, ground 2 tbsp 30  mL
Black pepper, ground 1 1/4 tsp mL
Bay leaf, crumbled 1/4 tsp mL
Garlic powder 2 1/2 tbsp 37  mL
2. Add diced chicken, garlic and spices. Stir well, cook 10 minutes.
Ingredients Weight Measure
Weight Measure
Long grain white rice, uncooked 6 cups L
Campbell’s® Condensed Tomato soup* 1 can 48 oz. can 1.36 L
Water 4 cups L
3. Add rice and mix well. Add Campbell’s® Condensed Tomato Soup. Slowly stir in water.
Ingredients Weight Measure
Weight Measure
Fresh Parsley, chopped
4. Bring to a boil, then reduce to a simmer. Cover and stir occasionally until rice is cooked, about 15 minutes.

CCP: Heat to a minimum internal temperature of 165°F / 74°C for 1 minute.
CCP: Hold for hot service at 140°F / 60°C or higher until needed.

To serve, using a 12 oz. ladle, portion 1-1/2 cups of Jambalaya into a serving bowl. Garnish with fresh parsley. Serve immediately.


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