JAMBALAYA ONE DISH

JAMBALAYA ONE DISH

“Picante sauce adds a burst of flavor to this easy-to-make rice dish featuring chicken, sausage, shrimp and peas. It’s the best of New Orleans right in your own kitchen.”



1 tablespoon vegetable oil
½ lb. skinless, boneless chicken breast, cut up
½ lb. hot Italian pork sausage, casing removed
¼ teaspoon garlic powder or 1 clove garlic, minced
1 can (10-3/4-oz.) Campbell’s Condensed French Onion Soup
1/3 cup Pace Picante Sauce
1 cup uncooked instant white rice
½ lb. frozen cooked large shrimp
½ cup frozen peas


Heat the oil in a 10-inch skillet over medium-high heat. Add t5he chicken, sausage and garlic and cook until they’re browned. Pour off any fat.

Stir the soup and the picante sauce in the skillet. Heat to a boil. Stir in the rice, shrimp and peas. Reduce the heat to low. Cover and cook for 5 minutes or until the shrimp turn pink and the meats are cooked through.


Yield: 4 servings.