Fresh mussels and clams are added along with large shrimp for a dressed-up version of the classic Cajun rice dish.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|canola oil||60 mL||1/4 cup|
|butter||30 mL||2 tbsp|
|andouille sausage, diced||454 g||1 lb|
|onion finely chopped||1 large||1 large|
|finely chopped celery||500 g||2 cups|
|long-grain white rice||1 L||4 cups|
Campbell’s® Signature Condensed Creole Chicken Gumbo
1/2 tub (905 g)
1/2 tub (2 lb)
|water||500 mL||2 cups|
|large shrimp, peeled and deveined||32 (908 g)||32 (2 lb)|
|mussels, scrubbed and debearded|
|littleneck clams, scrubbed|
|finely chopped fresh parsley||250 mL||1 cup|
|1. Heat oil and butter in large straight-sided skillet set over medium heat; cook sausage, onion and celery for 12 to 15 minutes or until very tender. Stir in rice until completely coated.|
|2. Add soup and water; bring to boil. Cover and reduce heat to low; cook for 10 to 15 minutes or until liquid is absorbed and rice is still slightly undercooked. Let cool completely. Refrigerate for up to 1 day. Makes 12 cups (3 L).|
- Heat 1 1/2 cups (375 mL) jambalaya in skillet with 1/2 cup (125 mL) water; bring to simmer. Stir in 4 shrimp and nestle 4 mussels and 4 clams into rice. Cover and cook for 7 to 8 minutes or until shells are open (discard any that do not open) and rice is tender. Sprinkle with parsley and serve with lemon wedges.