Seafood Jambalaya

Seafood Jambalaya
Total Time

40 min.

Serving & Size

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Fresh mussels and clams are added along with large shrimp for a dressed-up version of the classic Cajun rice dish.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
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
lemon wedges
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).

Recipe Tip

  1. 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.

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