Simple Jambalaya is a great, quick, weeknight meal. I’ve never had genuine jambalaya, so I cannot attest to the authenticity. What I do know, however, is that it’s full of flavor and sure to please your family!
Begin by cooking the chicken and sausage. If the sausage is not fully cooked already, I like to cook it in link form first, then slice it to finish browning.
Add the garlic, salsa, and soup. Bring it to a boil.
Next, add the rice and reduce the heat. Stir the rice every so often until it’s done. I usually have to add between 1 and 2 cups of water to keep it from getting too dry.
Once the rice is almost cooked, add the peas and shrimp. If you’re not a big fan of peas, leave them out. I often leave them out because I don’t have any on hand!
The dish is done when the shrimp are cooked. Even leftovers (if there are any) are delicious!
Adapted from Campbell’s Classic Recipes
1 teaspoon vegetable or canola oil
1/2 pound boneless, skinless chicken breasts
1/2 pound Italian sausage (sweet, mild, or hot; your preference) links, sliced
1/4 teaspoon garlic powder
1 10 1/2 oz can condensed French Onion soup
1/2 cup salsa
1 cup uncooked quick-cooking rice
1 to 2 cups water
1/2 cup frozen peas
1/2 pound uncooked shrimp, peeled & deveined
Heat oil in a medium skillet. Cook chicken and sausage until both are done. Drain. Add garlic powder, soup, and salsa. Heat to a boil. Add rice, stir, cover, and reduce heat. Stir every few minutes, adding water as needed, and cook until rice is almost done. Add peas and shrimp. Cook until shrimp are done, and most of the liquid is absorbed.
Makes 4 servings.