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
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe created by Kraft Foods.