Jambalaya Skillet Prep: 10 mins Ready in: 20 mins 1/2 cup chopped celery 1/2 cup chopped onion 1 green pepper , cut into thin strips 1 Tbsp. oil 2 boneless skinless chicken breast halves, cut into strips 2 Tbsp. Creole seasoning , divided 1 can (14-1/2 oz.) diced tomatoes 1 cup water 1/2 lb. medium shrimp , peeled, deveined 1 can (8 oz.) tomato sauce 2 cups MINUTE White Rice , uncooked Cook and stir celery, onion and green pepper in oil in large skillet until tender. Coat chicken with 1 tablespoon of the seasoning. Add to skillet. Cook and stir 2 to 3 minutes or until cooked through. Stir in tomatoes, water, shrimp, tomato sauce and 1 tablespoon seasoning. Bring to boil; simmer 2 minutes. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Makes 4 to 6 servings ____________________________________________________________ This recipe courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe created by Kraft Foods.