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Cajun Chicken & Shrimp

An image of prepared Chicken & Shrimp Jambalaya showing chicken, onion, green pepper, Cajun seasoning, Campbell's® Condensed Tomato Soup, long grain white rice, shrimp, tomato and parsley in a skillet.
  • prep time: 25 min
  • total time: 1 hr
  • serves: 6 people
  • calories: 331 1 serving

Ever wondered how to bring the sizzling flavors of Louisiana right to your dinner table? It’s easier than you think, with Campbell’s® Condensed Tomato Soup. The rich, flavorful soup is the perfect base for vibrant Cajun seasoning, capturing the spirit of New Orleans kitchens. Imagine the aroma of spiced chicken and shrimp as they sizzle in the skillet, surrounded by a blend of veggies and rice, all coming together in one mouthwatering meal.

Ingredients

  • 1 tablespoon olive oil
  • 1 1/4 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
  • 1 large white or yellow onion, diced (about 1 cup)
  • 1 medium green bell pepper, seeded and diced (about 1 cup)
  • 2 teaspoons Cajun seasoning
  • 1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
  • 2 cups Swanson® Chicken Broth
  • 1 cup uncooked long grain white rice
  • 1/2 pound fresh or thawed frozen medium shrimp, peeled and deveined
  • 1 large tomato, chopped (about 1 1/2 cups)
  • 1 tablespoon chopped fresh parsley

Instructions

  • Tips

    • Flavor Variation: For a more classic jambalaya flavor, stir in 1 cup chopped smoked ham with the soup.
    • Flavor Variation: For extra heat, swap our iconic Tomato Soup for our Campbell’s® Condensed Spicy Tomato Soup. To take it to the heat extreme, stir in 1/2 teaspoon of cayenne pepper when you add the other seasonings.

  • Step 1

    Heat the oil in a 12-inch skillet over medium-high heat.  Add the chicken and cook until well browned, stirring occasionally.

  • Step 2

    Stir the onion, pepper and Cajun seasoning in the skillet and cook for 2 minutes.

  • Step 3

    Stir the Campbell’s® Condensed Tomato Soup, Swanson® Chicken Broth
    and rice in the skillet and heat to a boil.  Reduce the heat to low.  Cover and cook for 20 minutes.  Stir in the shrimp and cook, uncovered, for 10 minutes or until the shrimp are cooked through and the rice is tender.  Stir in the tomato and parsley, if desired.  Let stand for 10 minutes.

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Calories 331
Total Fat 5 g
Sat. Fat 1 g
Trans Fat 0 g
Cholesterol 117 mg
Sodium 662 mg
Total Carb 37 g
Dietary Fiber 2 g
Sugar 7 g
Protein 32 g
Vitamin D 0 %DV
Calcium 5 %DV
Iron 15 %DV
Potassium 14 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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