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Seafood Jambalaya

Made With:

Soups

Signature Creole Chicken Gumbo

A Louisiana-style gumbo made with diced tomatoes, okra, chicken, green peppers and rice, seasoned garlic.

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Tip

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.

Total Time

75 min.

Serving & Size

Yields

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

Nutrition Facts

Nutrition Facts
Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
canola oil 1 cup 60  mL
butter 2 tbsp 30  mL
andouille sausage, diced 1 lb 454  g
onion finely chopped 1 large large
finely chopped celery 2 cups 500  g
long-grain white rice 4 cups L
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.
Weight Measure
Campbell’s® Signature Condensed Creole Chicken Gumbo 1 tub (2 lb) tub (905 g)
water 2 cups 500  mL
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).
Weight Measure
large shrimp, peeled and deveined 32 (2 lb) 32  (908 g)
mussels, scrubbed and debearded
littleneck clams, scrubbed
finely chopped fresh parsley 1 cup 250  mL
lemon wedges
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