Chicken Jambalaya
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Chicken Jambalaya

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

Total Time

45 min
PDF

Made with

Classic SoupsSoups, Stocks & BasesClassic Tomato
Classic Tomato
250 mL (1 cup)
12
  • 3 tbsp 45 mL Vegetable oil
  • 2 cups 500 mL Onion, diced
  • 2 cups 500 mL Green pepper, diced
  • 2 cups 500 mL Red bell pepper, diced
  • 1 ½ cups 375 mL Celery, diced
  • 2 ½ lbs 1.13 kg Chicken breast, boneless, skinless
  • ½ tsp 2.5 mL Garlic, minced
  • 2 tbsp 30 mL Paprika, ground
  • 1 ¼ tsp 6.25 mL Black pepper, ground
  • ¼ tsp 1.25 mL Bay leaf, crumbled
  • 2 ½ tbsp 37.5 mL Garlic powder
  • 6 cups 1.5 L Long grain white rice, uncooked
  • 1 can (48 oz) 1 can (1.36 L) Classic Tomato*
  • 4 cups 1 L Water
  • As needed As needed Fresh parsley, chopped
Directions
Nutrition Facts
  1. Heat oil in a large pot over medium-high heat. Sauté onions, peppers and celery for 5 minutes.
  2. Add diced chicken, garlic and spices. Stir well, cook 10 minutes.
  3. Add rice and mix well. Add Campbell’s® Condensed Tomato Soup. Slowly stir in water.
  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

  1. Using a 12 oz. ladle, portion 1 ½ cups of Jambalaya into a serving bowl. Garnish with fresh parsley. Serve immediately.

Tips

* Can also use Campbell’s® Condensed Reduced Sodium Tomato soup, 12 x 1.36 L (48 oz), code #18987
Nutrition Facts
Per 250 mL (1 cup)
Calories
Total Fat 0 g
Saturated Fat 0 g
+ Trans Fat
Total Carbohydrate 0 g
Dietary Fibre 0 g
Sugars 0 g
Protein 0 g
Cholesterol 0 mg
Sodium 0 mg
Potassium 0 mg
Calcium 0 mg
Iron 0 mg

Nutrition Facts are based on our current data. However, because the data may change from time to time, this information may not always be identical to the Nutrition Facts table found on the labels of products.

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